ARSD 44:75:07:17. Required dietary inservice training

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) Food safety; (2) Handwashing; (3) Food handling and preparation techniques; (4) Food-borne illnesses; (5) Serving and distribution procedures; (6) Leftover food handling policies; (7) Time and temperature controls for food preparation and service; (8) Nutrition and hydration; and (9) Sanitation requirements.