SECTION 310:661-8-6. Dietary facilities

(a)   The following facilities shall be provided in such size as required to implement the type of food service system selected:

(1)   Control station for receiving food supplies.

(2)   Storage space including cold storage.

(3)   Food preparation as required by the program. Conventional food preparation systems require space and equipment for preparing, cooking, and baking. Convenience food service systems such as frozen prepared meals, bulk packaged entrees, individual packaged portions, or systems using contractual commissary services require space and equipment for thawing, portioning, cooking, and/or baking.

(4)   Hand washing facilities in the food preparation area equipped with wrist, knee, or foot controls. Disposable towels shall be provided.

(5)   Patient meal service space including facilities for tray assembly and distribution.

(6)   Dishwashing shall be in a room or alcove separate from food preparation and serving areas. The dishwashing equipment shall be of a commercial-type with a separate air balance system.

(7)   Space for receiving, scraping, sorting, and stacking soiled tableware and for transferring clean tableware to the using areas. A lavatory shall be conveniently available with wrist, knee, or foot controls.

(8)   Pot washing facilities with a three (3) compartment sink.

(9)   Sanitizing facilities and storage areas for cans, carts, and mobile tray conveyers.

(10)   Garbage storage facilities in a separate area, which is easily accessible to the outside for direct pickup or disposal.

(11)   Toilet for dietary staff with hand washing facility immediately available.

(12)   Janitors' closet for the dietary department shall be located in or adjacent to the department. It shall contain a floor receptor or service sink and storage space for housekeeping equipment and supplies used exclusively for the dietary department.

[Source: Added at 21 Ok Reg 1303, eff 5-27-04]