S.D. Admin. R. 44:02:07:05

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

Section 44:02:07:05 - Duties of person in charge

The person in charge must ensure that:

(1) Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas;

(2) Employees and other persons, such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas, comply with this chapter;

(3) Employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing;

(4) Employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented;

(5) Employees are properly cooking potentially hazardous food as specified in § 44:02:07:28, being particularly careful in cooking those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats;

(6) Employees are using proper methods to rapidly cool potentially hazardous foods as specified in § 44:02:07:32 that are not held hot or are not for consumption within four hours;

(7) Consumers who order raw or partially cooked foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety;

(8) Employees are properly sanitizing cleaned multiuse equipment and utensils as specified in §§ 44:02:07:56 and 44:02:07:58 before they are reused; and

(9) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets as specified in § 44:02:07:25.

S.D. Admin. R. 44:02:07:05

23 SDR 195, effective 5/26/1997.

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

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