The person in charge of dietary services or the dietitian shall provide ongoing inservice training for all healthcare personnel providing dietary and food-handling services. Training must be completed within thirty days of hire and annually for any dietary or food-handling personnel and must include the following subjects:

1. (1) Food safety;
2. (2) Handwashing;
3. (3) Food handling and preparation techniques;
4. (4) Food-borne illnesses;
5. (5) Serving and distribution procedures;
6. (6) Leftover food handling policies;
7. (7) Time and temperature controls for food preparation and service;
8. (8) Nutrition and hydration; and
9. (9) Sanitation requirements.

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.