S.D. Admin. R. 44:02:07:14

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

Section 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;

(2) While preparing food, food employees may not wear jewelry on their arms and hands;

(3) Food employees must wear clean outer clothing. If uniforms are not provided, clean outer coverings must be worn over clothing or the employee must change to clean clothing if their clothing is soiled;

(4) A food employee may eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. However, an employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles;

(5) Food employees experiencing persistent sneezing, coughing, or runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles;

(6) Food employees must wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair. The hair restraints must be designed and worn to effectively keep hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles; and

(7) Employees must maintain a high degree of personal cleanliness and must conform to the hygienic practices of this section during all working periods in the food establishment.

S.D. Admin. R. 44:02:07:14

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.