Rule 15-16-1-1.40.2 - Kitchen1.Size and Dimensions - The minimum area of kitchen (food preparation only) for less than twenty-five (25) beds shall be two hundred (200) square feet. In facilities with twenty-five (25) to sixty (60) beds, a minimum area of ten (10) square feet per bed shall be provided. In facilities with sixty-on (61) to eighty (80) beds, a minimum of six (6) square feet per bed shall be provided for each bed over sixty (60). In facilities with eighty-one (81) to one hundred (100) beds, a minimum of five (5) square feet per bed shall be provided for each bed over eighty (80). In facilities with more than one hundred (100) beds, proportionate space as approved by the licensing agency shall be provided. The kitchen shall be of such size and dimensions in order to: a. Permit orderly and sanitary handling and processing of food;b. Avoid overcrowding and congestion of operations;c. Provide at least three (3) feet between working areas and wider if space is used as a passageway;d. Provide a ceiling height of at least eight (8) feet.2.Minimum equipment in kitchen shall include: a. Range and cooking equipment - Facility with more than twenty-four (24) beds shall have institutional type ranges, ovens, steam cookers, fryers, etc., in appropriate sizes and numbers to meet the food preparation needs of the facility. The cooking equipment shall be equipped with a hood vented to the outside as appropriate.b. Refrigerator and freezers - Facilities with more than twenty-four (24) beds shall have sufficient commercial or institutional type refrigeration/freezer units to meet the storage needs of the facility.f. Counter or table for tray set-up g. Cans, garbage (heavy plastic or galvanized)h. Lavatories, hand washing; conveniently located throughout the departmenti. Pot, pans, silverware, dishes, and glassware in sufficient numbers with storage space for each.j. Pot and pan sink - A three compartment sink shall be provided for cleaning pots and pans. Each compartment shall be a minimum of twenty-four (24) inches by twenty-four (24) inches by sixteen (16) inches. A drain board of approximately thirty (30) inches shall be provided at each end of the sink, one to be used for stacking soiled utensils and the other for draining clean utensils.k. Food Preparation Sink - A double compartment food preparation sink shall be provided for washing vegetables and other foods. A drain board shall be provided at each end of the sink.l. Fire extinguisher, 20 BC rated (sodium bicarbonate or potassium bicarbonate)m. Ice machine - At least one ice machine shall be provided. If there is only one (1) ice machine in the facility, it shall be located adjacent to but not in the kitchen. If there is an ice machine located at nursing station, then the ice machine for dietary shall be located in the kitchen.n. Office - An office shall be provided near the kitchen for the use of the food service supervisor. At a minimum, the space provided shall be adequate for a desk, two chairs and a filing cabinet.o. Coffee, tea and milk dispenser - (Milk dispenser not required if milk is served in individual cartons.p. Tray assembly line equipment with tables, hot food tables, tray slide, etc. r. Tray cart - (Hot food carts are desirable but not specifically required.)s. Mixer - Institutional type mixer of appropriate size for facility.15 Miss. Code. R. 16-1-1.40.2
Miss. Code Ann. § 41-85-7