S.D. Admin. R. 44:02:05:20

Current through Register Vol. 51, page 67, December 16, 2024

Section 44:02:05:20 - Manual cleaning and sanitizing

Manual cleaning and sanitizing must meet the following requirements:

(1) Utensils and equipment must be washed, rinsed, and sanitized manually in a sink with a minimum of three compartments. Sink compartments must be large enough to permit the accommodation of the equipment and utensils. Each compartment of the sink must be supplied with hot and cold potable running water;

(2) Drain boards must be provided for handling of soiled utensils before washing and for cleaned utensils following sanitizing and must be located so as not to interfere with the use of the dishwashing facilities;

(3) Equipment and utensils must be preflushed or prescraped and, when necessary, presoaked to remove gross food particles and soil;

(4) The cleaning and sanitizing of utensils in a three-compartment dishwashing sink must be conducted in the following sequence:

(a) Equipment and utensils must be thoroughly washed in the first compartment sink with detergent solution that is kept clean and that is between 110 and 120 degrees Fahrenheit;

(b) Equipment and utensils must be rinsed free of detergent and abrasives with clean water in the second compartment;

(c) Equipment and utensils must be sanitized in the third compartment by immersion in a clean solution containing a sanitizing agent that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite at a temperature of at least 75 degrees Fahrenheit for one minute.

After sanitization, all equipment and utensils must be left to air dry.

S.D. Admin. R. 44:02:05:20

23 SDR 75, effective 11/19/1996.

General Authority: SDCL 34-1-17, 34-18-22.

Law Implemented: SDCL 34-18-22, 34-18-25.