South Dakota Administrative Rules
Title 44 - Department of Health
Article 44:80 - Residential hospice facilities
Chapter 44:80:10 - Construction standards
Section 44:80:10:08 - Food preparation services and equipment

(1) A dishwasher with a sanitizing cycle;

(2) A dry food storage area with adequate shelving and a functional aisle;

(3) Refrigerated and freezer storage space with sufficient refrigerated storage space located within the food production area for convenient food preparation;

(4) Aisles not less than three feet (0.91 meters) width;

(5) A vegetable preparation area with a two-compartment sink with a garbage disposal;

(6) Food production equipment designed to prepare a complete meal for the total bed complement and for personnel, guests, or other catering services;

(7) Food holding and transportation equipment capable of protecting food from contamination and of maintaining cold or hot food temperatures during the total serving period;

(8) Ventilation equipment sized and designed to effectively remove steam, heat, cooking vapors, and grease from food production areas, dishwashing areas, and serving areas;

(9) 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 hand cleanser; and

(10) 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 six beds or less. Any ice maker accessible to residents or visitors shall be self-dispensing.

The facility may request in writing modifications to § 44:80:10:09. There shall be appliances that allow for the storing, refrigeration, preparation, cooking, and disposal of food products based on the facilities food service plan.