<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.s63308980-61d6-4775-a248-c96ee2c96e4fP0 { margin-top: 0; line-height: 12.0pt; 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; } span.s63308980-61d6-4775-a248-c96ee2c96e4fC0 { color: black; background: white; font-family: 'Times New Roman', 'serif'; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0; padding: 0; } span.s63308980-61d6-4775-a248-c96ee2c96e4fC0-000000 { color: #0000FF; background: white; font-family: 'Times New Roman', 'serif'; font-size: 12pt; font-style: normal; font-weight: bold; margin: 0; padding: 0; } span.s63308980-61d6-4775-a248-c96ee2c96e4fC0-000001 { color: black; background: white; font-family: 'Times New Roman', 'serif'; font-size: 12pt; font-style: normal; font-weight: bold; margin: 0; padding: 0; } span.s63308980-61d6-4775-a248-c96ee2c96e4f000002 { color: black; background: white; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0; padding: 0; } span.s63308980-61d6-4775-a248-c96ee2c96e4fC0-000003 { 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="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    </span><a href="https://sdlegislature.gov/Rules?Rule=44:75:13:10"><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0-000000">44:75:13:10</span></a><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0-000001">.  Food preparation services and equipment.</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> The </span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">facility shall ensure the </span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">dietary area </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">is</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> completely cleanable by conventional methods. The location and design of the dietary area </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">must</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> enable convenient handling of incoming supplies, preparation of meals, including tray service, and disposal of rubbish and garbage. Equipment and space provided </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">must</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> include:</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    (1)  In dietary areas serving </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">seventeen</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> beds or more, a dishwashing area including a commercial dishwasher supplied with </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">one hundred eighty-</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">degree Fahrenheit </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">or eighty-two</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> degrees centigrade rinse water or a chemical sanitizing cycle, a soiled dish table with at least seven feet </span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">or </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">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;</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    (2)  A dry food storage area with at least one and one</span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">-</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">half linear feet </span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">or </span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">0.46 meters of shelving </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">twenty</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> inches </span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">or </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">0.51 meters wide for each patient bed and a functional aisle;</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    (3)  Refrigerated storage space providing at least one and one</span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">-</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">half cubic feet </span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">or </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">0.042 cubic meters of refrigerated space and one</span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">-</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">half cubic feet </span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">or </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">0.014 cubic meters of freezer space per patient bed with sufficient refrigerated storage space located within the food production area for convenient food preparation;</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    (4)  Aisles within the dietary area not less than three feet </span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">or </span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">0.91 meters wide. Aisles adjoining equipment locations with doors or aisles utilized for cart traffic </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">must</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> be at least four feet</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> or </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">1.22 meters wide;</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    (5)  Pot and pan washing facilities, including a three-compartment sink with </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">eighteen</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> inch drainboards on both sides and drying and storage facilities for pots and pans;</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    (6)  A vegetable preparation area with a two-compartment sink with drainboards on both sides;</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    (7)  Cart storage areas;</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    (8)  Waste disposal facilities;</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    (9)  Employee dining facilities;</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    (10)  Dietary manager's office or desk;</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    (11)  Janitor's closet with storage for housekeeping supplies and equipment and floor receptor or service sink;</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    (12)  Food production equipment sized and designed to prepare a complete meal for the total bed complement and for personnel, guests, day-care patients, or other catering services;</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    (13)  Food holding and transportation equipment capable of protecting food from contamination and of maintaining cold food at </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">forty-one</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> degrees Fahrenheit </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">or five</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> degrees centigrade or below and hot food at </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">one hundred thirty-five</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> degrees Fahrenheit </span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">or </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">57.2 degrees centigrade or above during the total serving period;</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    (14)  Ventilation equipment sized and designed to effectively remove steam, heat, cooking vapors, and grease from food production areas, dishwashing areas, and serving areas;</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    (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;</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    (16)  Dietary areas serving </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">seventeen</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> beds or more, a </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">personnel</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> toilet facility convenient to</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> the</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> dietary department; and</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    (17)  </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">A</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">n ice maker with bin or self-dispensing ice maker. Any ice maker accessible to patients or visitors </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">must</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> be self-dispensing.</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0-000001">Source:</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> 42 SDR 51, effective October 13, 2015</span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">; 50 SDR 62, effective November 27, 2023</span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">.</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0-000001">General Authority:</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> SDCL </span><a href="https://sdlegislature.gov/Statutes?Statute=34-12-13"><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0-000003">34-12-13</span></a><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">(1)(2)(14).</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">    </span><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0-000001">Law Implemented:</span><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4fC0"> SDCL </span><a href="https://sdlegislature.gov/Statutes?Statute=34-12-13"><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0-000003">34-12-13</span></a><span class="s63308980-61d6-4775-a248-c96ee2c96e4fC0">.</span></p><p dir="ltr" class="s63308980-61d6-4775-a248-c96ee2c96e4fP0"><span xml:space="preserve" class="s63308980-61d6-4775-a248-c96ee2c96e4f000002"> </span></p></div></body></html>