The dietary manager , if employed , and at least one cook shall :

1. (1) Successfully complete a ServSafe Food Protection Program and possess a current certificate;
2. (2) Successfully complete the Certified Food Protection Professional's Sanitation Course offered by the Dietary Managers Association; or

3. (3) Successfully complete equivalent training as determined by the department.

   The dietary manager or designated personnel shall monitor the dietetic service to ensure that the nutritional and therapeutic dietary needs for each resident are met. The facility shall have adequate staff whose working hours are scheduled to meet the dietetic needs of the residents.

Source: 38 SDR 115, effective January 9, 2012; 46 SDR 65, effective November 26, 2019 ; 50 SDR 19, effective August 30, 2023 .

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

Law Implemented: SDCL 34-12-13 .

Prior versions effective: 2019-11-26, 2012-01-09.