<html xmlns="http://www.w3.org/1999/xhtml"><head><meta charset="UTF-8" /><title></title><meta name="Generator" content="PowerTools for Open XML" /><style>span { white-space: pre-wrap; } p.se2a50bf8-2a7d-404b-8eeb-e72a26b98510P0 { margin-top: 0; margin-bottom: 0; margin-left: 0; margin-right: 0; text-indent: 0.00in; text-align: justify; background: white; font-family: 'Times New Roman', 'serif'; font-size: 12pt; line-height: 108%; } span.se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0 { color: black; background: white; font-family: 'Times New Roman', 'serif'; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0; padding: 0; } span.se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0-000000 { color: #0000FF; background: white; font-family: 'Times New Roman', 'serif'; font-size: 12pt; font-style: normal; font-weight: bold; margin: 0; padding: 0; } span.se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0-000001 { color: black; background: white; font-family: 'Times New Roman', 'serif'; font-size: 12pt; font-style: normal; font-weight: bold; margin: 0; padding: 0; } span.se2a50bf8-2a7d-404b-8eeb-e72a26b98510000002 { color: black; background: white; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0; padding: 0; } span.se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0-000003 { color: #0000FF; background: white; font-family: 'Times New Roman', 'serif'; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0; padding: 0; } </style></head><body><div><p dir="ltr" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510P0"><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">    </span><a href="https://sdlegislature.gov/Rules?Rule=44:73:07:16"><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0-000000">44:73:07:16</span></a><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0-000001">.  Required dietary inservice training.</span><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0"> The dietary manager or the dietitian shall provide ongoing inservice training for all </span><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">personnel providing </span><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">dietary and food-handling </span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">services</span><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">. </span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">Training must be completed within thirty days of hire and annually for all dietary or food-handling personnel. The training must include the following subjects</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">:</span></p><p dir="ltr" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510P0"><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510000002"> </span></p><p dir="ltr" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510P0"><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">    (1)  F</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">ood safety</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">;</span></p><p dir="ltr" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510P0"><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">    (2)  H</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">andwashing</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">;</span></p><p dir="ltr" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510P0"><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">    (3)  F</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">ood handling and preparation techniques</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">;</span></p><p dir="ltr" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510P0"><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">    (4)  F</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">ood-borne illnesses</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">;</span></p><p dir="ltr" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510P0"><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">    (5)  S</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">erving and distribution procedures</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">;</span></p><p dir="ltr" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510P0"><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">    (6)  L</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">eftover food handling policies</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">;</span></p><p dir="ltr" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510P0"><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">    (7)  T</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">ime and temperature controls for food preparation and service</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">;</span></p><p dir="ltr" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510P0"><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">    (8)  N</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">utrition and hydration</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">;</span><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0"> and</span></p><p dir="ltr" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510P0"><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">    (9)  S</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">anitation requirements.</span></p><p dir="ltr" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510P0"><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510000002"> </span></p><p dir="ltr" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510P0"><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">    </span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0-000001">Source:</span><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0"> 29 SDR 81, effective December 11, 2002; 30 SDR 84, effective December 4, 2003; 38 SDR 115, effective January 9, 2012; transferred from § </span><a href="https://sdlegislature.gov/Rules?Rule=44:04:07:16"><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0-000003">44:04:07:16</span></a><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">, 42 SDR 51, effective October 13, 2015</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">; 51 SDR 53, effective November 11, 2024</span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">.</span></p><p dir="ltr" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510P0"><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">    </span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0-000001">General Authority:</span><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0"> SDCL </span><a href="https://sdlegislature.gov/Statutes?Statute=34-12-13"><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0-000003">34-12-13</span></a><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">.</span></p><p dir="ltr" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510P0"><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">    </span><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0-000001">Law Implemented:</span><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0"> SDCL </span><a href="https://sdlegislature.gov/Statutes?Statute=34-12-13"><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0-000003">34-12-13</span></a><span class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510C0">.</span></p><p dir="ltr" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510P0"><span xml:space="preserve" class="se2a50bf8-2a7d-404b-8eeb-e72a26b98510000002"> </span></p></div></body></html>