South Dakota Administrative Rules › Title 44 - Department of Health › Article 44:73 - Nursing facilities › Chapter 44:73:12 - Construction standards › Section 44:73:12:12 - Food preparation services and equipment

Current through Register Vol. 51, page 10, July 15, 2024
The dietary area shall be completely cleanable by
				  conventional methods. The location and design of the dietary area shall enable
				  convenient handling of incoming supplies, preparation of meals, including tray
				  service, and disposal of rubbish and garbage. Equipment and space provided
				  shall include the following:
(1) In
				dietary areas serving 20 beds or more, a dishwashing area including a
				commercial dishwasher supplied with 180 degree Fahrenheit (82 degrees
				centigrade) rinse water or a chemical sanitizing cycle, a soiled dish table
				with at least seven feet (2.13 meters) of work space, a garbage disposal, a
				garbage can, a clean dish table with room for at least three dish racks, and
				handwashing facilities. Dietary areas located in resident areas serving 16
				residents or less may use a undercounter commercial dishwasher;
(2) A dry food storage area with at least one
				and one half linear feet (0.46 meters) of shelving 20 inches (0.51 meters) wide
				for each resident bed and a functional aisle;
(3) Refrigerated storage space providing at
				least one and one half cubic feet (0.042 cubic meters) of refrigerated space
				and one half cubic feet (0.014 cubic meters) of freezer space per resident bed
				with sufficient refrigerated storage space located within the food production
				area for convenient food preparation;
(4) Aisles within the dietary area not less
				than three feet (0.91 meters) wide. Aisles adjoining equipment locations with
				doors or aisles utilized for cart traffic shall be at least four feet (1.22
				meters) wide;
(5) Pot and pan
				washing facilities, including a three-compartment sink with 18 inch drainboards
				on both sides and drying and storage facilities for pots and pans;
(6) A vegetable preparation area with a
				two-compartment sink with drainboards on both sides;
(7) Cart storage areas;
(8) Waste disposal facilities;
(9) Employee dining facilities;
(10) Dietary manager's office or
				desk;
(11) Janitor's closet with
				storage for housekeeping supplies and equipment and floor receptor or service
				sink;
(12) Food production
				equipment sized and designed to prepare a complete meal for the total bed
				complement and for personnel, guests, day-care residents, or other catering
				services;
(13) Appropriate food
				holding and transportation equipment capable of protecting food from
				contamination and of maintaining proper food temperatures at 41 degrees
				Fahrenheit (5 degrees centigrade) or below and hot food at 135 degrees
				Fahrenheit ( 57.2 degrees centigrade) or above during the total serving
				period;
(14) Ventilation equipment
				sized and designed to effectively remove steam, heat, cooking vapors, and
				grease from food production areas, dishwashing areas, and serving
				areas;
(15) Handwashing facilities
				that are convenient to each work area, consisting of hot and cold running
				water, towel dispenser with single-service towels or hand drying device and
				wall mounted hand cleanser;
(16) In
				dietary areas serving 17 beds or more, a staff toilet facility convenient to
				dietary department; and
(17) In
				dietary areas serving 17 beds or more, an ice maker with bin or self-dispensing
				ice maker. A built-in dispensing ice maker in a refrigerator may be used in any
				facility or resident neighborhood with a capacity of less than 17 beds. Any ice
				maker accessible to residents or visitors shall be self-dispensing.
The facility may request in writing modifications to §
				  44:73:12:12 if additional kitchen services are provided to residents in a
				  resident neighborhood setting. There shall be appliances that allow for the
				  storing, refrigeration, preparation, cooking, and disposal of food products
				  based on the facilities food service plan.
General Authority:
SDCL
					 34-12-13(1), (2), and
					 (14).
Law Implemented:
SDCL
					 34-12-13(1), (2), and
					 (14).