The dietary manager or the dietitian shall provide ongoing inservice training for all personnel providing dietary and food-handling services. Training must be completed within thirty days of hire and annually for all dietary or food-handling personnel. The training 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: 29 SDR 81, effective December 11, 2002; 30 SDR 84, effective December 4, 2003; 38 SDR 115, effective January 9, 2012; transferred from § 44:04:07:16 , 42 SDR 51, effective October 13, 2015 ; 51 SDR 53, effective November 11, 2024 .

General Authority: SDCL 34-12-13 .

Law Implemented: SDCL 34-12-13 .

Prior versions effective: 2015-10-13.