Foods must be served in appropriate quantity, at appropriate times, in consistency appropriate with the dietary needs of the person supported and with appropriate utensils. The menus must provide a variety of foods and be different for each week and for seasonal changes. Each person must be served in a dining area adequately staffed to ensure that each person receives assistance necessary to consume the meal.

A qualified dietitian must be employed full-time, part-time, or on a consultant basis. If a qualified dietitian is not employed full-time then a director of food services must be designated.

Source: 26 SDR 96, effective January 24, 2000; 27 SDR 63, effective December 31, 2000; 37 SDR 69, effective October 18, 2010.

General Authority: SDCL 27B-2-26(3).

Law Implemented: 42 C.F.R. § 483.460 (October 1, 2002).