New York Codes, Rules and Regulations
Title 10 - DEPARTMENT OF HEALTH
Chapter V - Medical Facilities
Subchapter C - State Hospital Code
Article 2 - Medical Facility Construction
Part 712 - Standards Of Construction For General Hospital Facilities
Subpart 712-1 - Standards For General Hospital Construction Projects Approved Or Completed Prior To October 14, 1998
Section 712-1.19 - Dietary departments
Current through Register Vol. 47, No. 12, March 26, 2025
The dietary service shall have adequate space and equipment to effect the efficient, safe and sanitary operation of all functions assigned to it. The layout of the department and the type, size and placement of equipment shall provide for proper food preparation and distribution. The dietary department shall comply with Part 14 of this Title (State Sanitary Code) and shall meet the following minimum requirements:
(a) At least a three-day supply of food shall be provided together with adequate refrigeration and freezer equipment. Where a walk-in refrigerator is provided it shall be conveniently located and have dual-acting hardware.
(b) Ice-making machines shall be provided.
(c) Space and facilities for the sanitary storage and disposal of waste by incineration, mechanical destruction, compaction, containerization, removal, or by a combination of these techniques shall be provided. If garbage is stored within the building, and is collected less frequently than six days a week, the garbage receptacle storage room shall be maintained at or below 40° F.
(d) Dietitian office, with adequate workspace for supervisory and clerical personnel, which may be omitted in facilities with less than 100 beds provided adequate desk space is provided in the administrative area of the facility.
(e) Can washing facilities, where necessary.
(f) Dishwashing and sanitizing facilities.
