Rule 15-16-1-51.82.6 - Dietary Construction and equipment shall comply with Mississippi Department of Health regulations, and shall include:
1. Food preparation center. Provide lavatory (without mirror) with wrist action blades, soap dispenser and disposable towel dispenser. All cooking appliances to have ventilating hood;2. Food serving facilities. If dining space is provided, it shall contain a minimum of 15 sq. ft. per person seated;3. Dishwashing room. Provide commercial type dishwashing equipment;4. Pot washing facilities;5. Refrigerated storage (three day supply);6. Day storage (three day supply);7. Cart cleaning facilities (can be in dishwashing room);8. Can wash and storage (must be fly-tight);12. Personnel toilets and lockers convenient to, but not in, the kitchen proper; and13. Approved automatic fire extinguisher system in range hood. In addition, Class 1B extinguisher to be installed in the kitchen.15 Miss. Code. R. § 16-1-51.82.6
Miss. Code Ann. § 43-11-13