South Dakota Administrative Rules › Title 44 - Department of Health › Article 44:78 - Inpatient chemical dependency treatment facility › Chapter 44:78:02 - Physical environment and safety › Section 44:78:02:06 - Food service

Current through Register Vol. 51, page 10, July 15, 2024
In-house dietary department areas and equipment shall meet
				  sanitary storage, processing, and handling requirements of the Food Service
				  Code. If a facility's food service is contracted out, the contractor shall be a
				  licensed food service establishment that is inspected by a local, state, or
				  federal agency. If the facility has an in-house dietary department the dietary
				  manager or at least one cook must successfully complete and possess a current
				  certificate from a ServSafe Food Protection Program offered by various
				  retailers or the Certified Food Protection Professional's Sanitation Course
				  offered by the Dietary Managers Association, or successfully completed
				  equivalent training as determined by the Health Department. If the facility
				  contracts out food services at least one staff person serving meals shall
				  successfully complete and possess a current certificate from a ServSafe Food
				  Protection Program or equivalent as noted in this section. The following
				  equipment and space shall be provided in the dietary area:
(1) A receiving area for incoming food
				supplies;
(2) A vegetable
				preparation two compartment sink with a garbage disposal. This fixture requires
				an indirect connection to the waste line;
(3) A dry food storage area;
(4) A floor receptor with moisture resistant
				protection for the adjacent wall surfaces;
(5) Refrigerated storage space with 15 cubic
				foot refrigerator capacity and four cubic foot freezer capacity for each 12
				persons served by the dietary area. Refrigerated storage for milk, eggs, and
				butter shall be located within six feet of the food preparation
				areas;
(6) Food production
				equipment designed to produce a complete meal three times daily for each person
				served;
(7) Food holding and
				transport equipment capable of protecting food from contamination and
				maintaining safe temperatures during the meal serving time;
(8) A hood and ventilation equipment for
				cooking equipment to remove heat, moisture, cooking odors, and grease to the
				exterior of the building. Continuous mechanical exhaust ventilation at the
				commercial dishwasher location to remove heat and moisture;
(9) A handwashing fixture convenient to food
				preparation areas and dishwashing. No mirror is allowed at these sink
				locations;
(10) Aisles of 36 inches
				clear width;
(11) If a grease trap
				is required by local ordinance, it shall be located in a room adjacent to the
				dietary area;
(12) A dishwasher
				with a sanitizing cycle. A commercial dishwasher supplied with 180 degree
				Fahrenheit rinse water or a chemical sanitizing cycle is required when more
				than 20 meals are served;
(13)
				Dietary manager work space with desk and chair; and
(14) A self-dispensing ice machine. Ice from
				a bin type ice machine may be used for cooling food containers, but not for
				consumption.
General Authority:
SDCL
					 34-12-13(5) and
					 (8).
Law Implemented:
SDCL
					 34-12-13(5) and
					 (8).
Note:
Article 44:02, Lodging and Food Service,
					 Administrative Rules of South Dakota, contains the Food Service Code and may be
					 obtained from Legislative Mail, 1320 East Sioux Avenue, Pierre, South Dakota
					 57501, telephone (605) 773-4935, for
					 $4.14.