S.D. Admin. R. 44:02:07:13

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

Section 44:02:07:13 - General employee cleanliness

Employees must vigorously wash their hands and the exposed portions of their arms with soap and arm water for at least 20 seconds at the following times:

(1) Immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles;

(2) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;

(3) When switching between working with raw foods and working with ready-to-eat foods;

(4) After handling soiled equipment or utensils;

(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;

(6) After using the toilet room;

(7) After eating, drinking, or smoking;

(8) After touching bare human body parts other than clean hands and clean, exposed portions of arms;

(9) After caring for or handling support animals; or

(10) After engaging in other activities that contaminate the hands.

Food employees must clean their hands in a handwashing lavatory and may not clean their hands in a sink used for food preparation or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.

S.D. Admin. R. 44:02:07:13

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.