S.D. Admin. R. 44:02:07:21

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

Section 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 contact with exposed ready-to-eat food with bare hands by using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. However, bare hand contact is allowed when washing fruits and vegetables or as otherwise authorized by the regulatory authority;

(3) Minimize contact of bare hands and arms with exposed food that is not in a ready-to-eat form;

(4) Use single-use gloves for only one task, such as working with ready-to-eat food or with raw animal food; use them for no other purpose; and discard them when they are damaged or soiled or when interruptions occur in the food operation; and

(5) Use a utensil only once to taste food that is to be sold or served.

S.D. Admin. R. 44:02:07:21

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.