The hospital's dietary manager or the dietitian shall provide ongoing inservice training for all dietary and food-handling personnel. The person-in-charge of any hospital that uses a food service establishment licensed in accordance with SDCL 34-18 shall provide ongoing inservice training for all dietary and food-handling personnel. Training must be completed within thirty days of hire and annually for any dietary or food-handling personnel and must cover:

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: 42 SDR 51, effective October 13, 2015 ; 50 SDR 62, effective November 27, 2023 .

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

Law Implemented: SDCL 34-12-13 .

Prior versions effective: 2015-10-13.