44:79:06:01.  Dietetic services. The facility shall have an organized dietetic service that meets the nutritional needs of patients and ensures that food is stored, prepared, distributed, and served in a manner that is safe, wholesome, and sanitary in accordance with the provisions of § 44:79:02:04.

          Source: 42 SDR 51, effective October 13, 2015.

          General Authority: SDCL 34-12-13(8).

          Law Implemented: SDCL 34-12-13(8).

          44:79:06:02.  Food substitutions. The hospice shall offer reasonable substitutions of equal nutritional value to patients who refuse or are unable to eat the food served.

          Source: 42 SDR 51, effective October 13, 2015.

          General Authority: SDCL 34-12-13(8).

          Law Implemented: SDCL 34-12-13(8).

          44:79:06:03.  Preparation of food. Food shall be wholesome and prepared by methods that conserve nutritive value, flavor, and appearance and shall be attractively served at the temperature applicable to the particular food in a form to meet the individual patient's needs.

          Source: 42 SDR 51, effective October 13, 2015.

          General Authority: SDCL 34-12-13(8).

          Law Implemented: SDCL 34-12-13(8).

          44:79:06:04.  Dietetic services. A person who is responsible to the administrator shall direct the dietetic services. At least one person shall 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 department. Individuals seeking ServSafe recertification are only required to take the national examination. The person shall monitor the dietetic service to ensure that the nutritional and therapeutic dietary needs for each patient are met. A dietitian or nutritionist shall approve each menu, assess the nutritional status of each patient with problems identified in the assessment, and review and revise dietetic policies and procedures during scheduled visits.

          Source: 42 SDR 51, effective October 13, 2015.

          General Authority: SDCL 34-12-13(8).

          Law Implemented: SDCL 34-12-13(8).

          44:79:06:05.  Nutritional assessments. A dietitian, nutritionist, or registered nurse shall ensure a nutritional assessment is completed on each new patient upon admission; any patient having a significant change in diet, eating ability, or nutritional status; and monthly for any patient receiving tube feedings.

          Source: 42 SDR 51, effective October 13, 2015.

          General Authority: SDCL 34-12-13(8).

          Law Implemented: SDCL 34-12-13(8).

          44:79:06:06.  Required dietary in-service training. A dietitian, nutritionist, or registered nurse shall provide ongoing in-service training for all dietary and food-handling employees. Topics shall include: food safety, handwashing, food handling and preparation techniques, food-borne illnesses, serving and distribution procedures, leftover food handling policies, time and temperature controls for food preparation and service, nutrition and hydration, and sanitation requirements.

          Source: 42 SDR 51, effective October 13, 2015.

          General Authority: SDCL 34-12-13(8).

          Law Implemented: SDCL 34-12-13(8).

          44:79:06:07.  Dietary department. Construction, equipment, and installation of the dietary department shall comply with or exceed the minimum standards in §§ 44:02:07:01, 44:02:07:02, and 44:02:07:04 to 44:02:07:95, inclusive, the Food Service Code. The installation shall comply with § 44:79:10:10 unless a commercially prepared dietary service, meals, or disposables are used. If a commercial service is used, dietary areas and equipment shall meet the requirements for sanitary storage, processing, and handling.

          Source: 42 SDR 51, effective October 13, 2015.

          General Authority: SDCL 34-12-13(3).

          Law Implemented: SDCL 34-12-13(3).

          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.