Food shall be wholesome and prepared by methods that conserve nutritive value, flavor, and appearance and shall be attractively served at the temperature applicable to the particular food in a form to meet the individual patient's needs.

Source: 42 SDR 51, effective October 13, 2015.

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

Law Implemented: SDCL 34-12-13(8).