South Dakota Administrative Code

44:02:07:13. General employee cleanliness. Employees must vigorously wash their hands and the exposed portions of their arms with soap and warm water for at least 20 seconds at the following times: (1) Immediately before engaging in food preparation, including working with expose…

Rule 44:02:07:14 General employee practices. 44:02:07:14. General employee practices. Employee practices must conform to the following requirements: (1) Food employees must keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough…

Rule 44:02:07:15 Food supplies. 44:02:07:15. Food supplies. Food must be free from adulteration or other contamination and must be safe for human consumption. Food must be obtained from approved sources. Food in hermetically sealed containers must be obtained from a good processi…

Rule 44:02:07:16 Food source requirements. 44:02:07:16. Food source requirements. Food utilized in the food establishment must meet the following requirements for source of food: (1) Fluid milk, dry milk, and milk products must be pasteurized and obtained from sources that comply…

Rule 44:02:07:17 Food additives. 44:02:07:17. Food additives. Food may not contain unapproved food additives or additives that exceed amounts allowed in 20 C.F.R. 170-180, April 1, 1996, relating to food additives, generally recognized as safe or prior sanctioned substances that …

Rule 44:02:07:18 Potentially hazardous food. 44:02:07:18. Potentially hazardous food. Potentially hazardous food is a food that may be natural or synthetic and is in a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms, the growt…

Rule 44:02:07:19 Receiving temperature requirements for potentially hazardous food. 44:02:07:19. Receiving temperature requirements of potentially hazardous food. Potentially hazardous foods must meet the following temperature requirements upon receipt: (1) Except as specified in…

Rule 44:02:07:20 General food protection. 44:02:07:20. General food protection. Food must be protected at all times while being stored, prepared, displayed, served, or transported from potential contamination, including dust, insects, rodents, unclean equipment and utensils, unne…

Rule 44:02:07:21 Preventing contamination by employees. 44:02:07:21. Preventing contamination by employees. Employees in a food establishment must adhere to the following requirements to prevent contamination of food: (1) Wash hands as specified under § 44:02:07:13; (2) Avoid con…

Rule 44:02:07:22 Preventing contamination during storage. 44:02:07:22. Preventing contamination during storage. Food must be stored as follows to prevent potential contamination: (1) Food must be stored in a clean, dry location where it is not exposed to splash, dust, or other co…

Rule 44:02:07:23 Preventing contamination of packaged and unpackaged food. 44:02:07:23. Preventing contamination of packaged and unpackaged food. Packaged and unpackaged food must be protected from cross-contamination by the following methods: (1) Separating raw animal foods duri…

Rule 44:02:07:24 Preventing contamination from equipment, utensils, and wiping cloths. 44:02:07:24. Preventing contamination from equipment, utensils, and wiping cloths. Food must be protected from contamination by equipment, utensils, and wiping cloths by the following methods: …

Rule 44:02:07:25 Preventing contamination by consumers. 44:02:07:25. Preventing contamination by consumers. Food on display for self-service by the consumer must be protected from contamination by the following methods: (1) The use of packaging; counter, service line, or salad ba…

Rule 44:02:07:26 Refrigerated storage. 44:02:07:26. Refrigerated storage. Sufficient refrigeration facilities or other effectively insulated facilities that are conveniently located must be provided to assure the maintenance of potentially hazardous food at required temperatures …

Rule 44:02:07:27 Thawing potentially hazardous food. 44:02:07:27. Thawing potentially hazardous food. Potentially hazardous foods must be thawed in one of the following manners: (1) Under refrigeration that maintains the food temperature at 5°C (41°F) or below; (2) Completely sub…

Rule 44:02:07:28 Cooking potentially hazardous food. 44:02:07:28. Cooking potentially hazardous food. Raw animal foods such as eggs, fish, poultry, meat, and foods containing these raw animal foods, must be cooked to heat all parts of the food to the following minimum requirement…

Rule 44:02:07:29 Microwave cooking. 44:02:07:29. Microwave cooking. Cooking of raw animal foods in a microwave oven must be as follows: (1) Food must be rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat; (2) Food must be covered …

Rule 44:02:07:30 Parasite destruction by freezing. 44:02:07:30. Parasite destruction by freezing. Before service or sale in ready-to-eat form, raw, marinated, or partially cooked fish other than molluscan shellfish must be frozen throughout to a temperature of -20°C (-4°F) or bel…

Rule 44:02:07:31 Hot storage of potentially hazardous food. 44:02:07:31. Hot storage of potentially hazardous food. Sufficient hot food storage facilities must be provided to assure the maintenance of potentially hazardous food at the required temperature during storage. Except d…

Rule 44:02:07:32 Cooling of potentially hazardous food. 44:02:07:32. Cooling of potentially hazardous food. The cooling of potentially hazardous food must be accomplished in the following manner: (1) Cooked potentially hazardous food must be cooled: (a) From 60°C (140°F) to 21°C …

Rule 44:02:07:33 Reheating food. 44:02:07:33. Reheating food. Reheating food must meet the following conditions: (1) Potentially hazardous food that is cooked, cooled, and reheated for hot holding must be reheated rapidly so that parts of the food reach a temperature of at least …

Rule 44:02:07:34 Washing fruits and vegetables. 44:02:07:34. Washing fruits and vegetables. Raw fruits and vegetables must be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human c…

Rule 44:02:07:35 Food display and service. 44:02:07:35. Food display and service. Potentially hazardous food must be kept at an internal temperature of 5°C (41°F) or below or at an internal temperature of 60°C (140°F) or above during display and service with the exception of rare…

Rule 44:02:07:36 Dispensing of milk, cream, and nondairy products. 44:02:07:36. Dispensing of milk, cream, and nondairy products. Dispensing of milk, cream, and nondairy products must conform to the following requirements: (1) Milk and milk products for drinking purposes must be …

Rule 44:02:07:37 Ready-to-eat food. 44:02:07:37. Ready-to-eat food. Ready-to-eat food is food that is in a form that is edible without washing, cooking, or additional preparation by the food establishment or the consumer and that is reasonably expected to be consumed in that form…

Rule 44:02:07:38 Date marking and disposition of ready-to-eat potentially hazardous food. 44:02:07:38. Date marking and disposition of ready-to-eat potentially hazardous food. Date marking and disposition of ready-to-eat potentially hazardous food must be handled in the following…

Rule 44:02:07:39 Reduced-oxygen packaging. 44:02:07:39. Reduced-oxygen packaging. A food establishment that packages food using a reduced-oxygen packaging method must have a HACCP plan that contains the information specified under § 44:02:07:97 and that does the following: (1) Id…

Rule 44:02:07:40 Time as a public health control. 44:02:07:40. Time as a public health control. Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-…

Rule 44:02:07:41 Variance requirement for specialized processing methods. 44:02:07:41. Variance requirement for specialized processing methods. A food establishment must obtain variance from the regulatory authority before smoking or curing food; using food additives as a method …

Rule 44:02:07:42 Contaminated food disposition. 44:02:07:42. Contaminated food disposition. The requirements for the discarding of unsafe, adulterated, or contaminated food are as follows: (1) A food that is unsafe, adulterated, or not honestly presented as specified in § 44:02:0…

Rule 44:02:07:43 General equipment and utensils -- Materials and design. 44:02:07:43. General equipment and utensils -- Materials and design. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious …

Rule 44:02:07:44 General equipment and utensils -- Use limitations of certain materials. 44:02:07:44. General equipment and utensils -- Use limitations of certain materials. Equipment and utensils must be designed and constructed to be durable and to retain their characteristic q…

Rule 44:02:07:45 Food-contact surfaces -- Design and construction. 44:02:07:45. Food-contact surfaces -- Design and construction. Multiuse food-contact surfaces must meet the following requirements for design and construction: (1) Smooth; (2) Free of breaks, open seams, cracks, c…

Rule 44:02:07:46 Nonfood-contact surfaces -- Design and construction. 44:02:07:46. Nonfood-contact surfaces -- Design and construction. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be cons…

Rule 44:02:07:47 Clean-in-place (CIP) equipment -- Design and construction. 44:02:07:47. Clean-in-place (CIP) equipment -- Design and construction. Clean-in-place equipment must meet the characteristics specified in § 44:02:07:45 and must be designed and constructed so that clean…

Rule 44:02:07:48 General equipment -- Design and construction. 44:02:07:48. General equipment -- Design and construction. All equipment must be designed and constructed for durability under conditions of normal use. Equipment must also be designed to meet the following requiremen…

Rule 44:02:07:49 Ventilation hood systems -- Design and construction. 44:02:07:49. Ventilation hood systems -- Design and construction. A ventilation hood system must be provided over all cooking equipment which produces steam, excessive smoke, grease vapors, or odors. A ventilat…

Rule 44:02:07:50 Dispensing equipment -- Design and construction. 44:02:07:50. Dispensing equipment -- Design and construction. Equipment that dispenses or vends liquid food or ice in unpackaged form must be designed and constructed as follows: (1) The delivery tube, chute, orifi…

Rule 44:02:07:51 Molluscan shellfish tanks. 44:02:07:51. Molluscan shellfish tanks. Molluscan shellfish life-support system display tanks that are used to store and display shellfish that are offered for human consumption must be operated and maintained to ensure the following: (…

Rule 44:02:07:52 Temperature measuring devices. 44:02:07:52. Temperature measuring devices. Temperature measuring devices are required in all food establishments. Temperature measuring devices must meet the following requirements: (1) Temperature measuring devices may not have se…

Rule 44:02:07:53 General equipment -- Installation and location. 44:02:07:53. General equipment -- Installation and location. Equipment, a cabinet used for storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-…

Rule 44:02:07:54 General equipment and utensils -- Maintenance and operation. 44:02:07:54. General equipment and utensils -- Maintenance and operation. All equipment and utensils must be maintained in a state of good repair and sound condition that meets the following requirement…

Rule 44:02:07:55 Cleaning frequency of equipment and utensils. 44:02:07:55. Cleaning frequency of equipment and utensils. All equipment, food-contact surfaces, nonfood-contact surfaces, and utensils must be clean to sight and touch. The frequency of cleaning is as follows: (1) Fo…

Rule 44:02:07:56 Manual cleaning and sanitizing requirements. 44:02:07:56. Manual cleaning and sanitizing requirements. Manual cleaning and sanitizing must meet the following requirements: (1) A sink with at least three compartments must be provided for manually washing, rinsing,…

Rule 44:02:07:57 Sanitizing solution testing devices. 44:02:07:57. Sanitizing solution testing devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions must be provided. Source: 23 SDR 195, effective May 26, 1997. General Auth…

Rule 44:02:07:58 Mechanical cleaning and sanitizing requirements. 44:02:07:58. Mechanical cleaning and sanitizing requirements. Mechanical cleaning and sanitizing of equipment and utensils must meet the following requirements: (1) A warewashing machine must be provided with an ea…

Rule 44:02:07:59 Storage of cleaned equipment and utensils. 44:02:07:59. Storage of cleaned equipment and utensils. Cleaned equipment and utensils must be stored as follows: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; (3) …