SECTION 310:675-5-9. Dietary 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 for four (4) days' supply including cold storage.

(3)   Food preparation facilities as required by 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 will require space and equipment for thawing, portioning, cooking, and/or baking.

(4)   Handwashing facility(ies) in the food preparation Area.

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

(6)   Dining Area for ambulatory residents, staff, and visitors.

(7)   Warewashing in a room or an alcove separate from food preparation and serving areas. This shall be provided for receiving, scraping, sorting, and stacking soiled tableware and for transferring clean tableware to the using areas. A lavatory shall be conveniently available.

(8)   Potwashing facilities.

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

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

(11)   Office or suitable work space for the dietitian or the dietary service manager.

(12)   Toilets for dietary staff with handwashing facility immediately available.

(13)   Janitor's closet located within the dietary department. It shall contain a floor receptor or service sink and storage space for housekeeping equipment and supplies.

(14)   Self-dispensing icemaking facilities. May be in area separate from food preparation area but must be easily cleanable and convenient to dietary facilities. Bulk ice dispensing units must be accessible only to authorized staff members.