S.D. Admin. R. 44:02:07:24
Current through Register Vol. 51, page 67, December 16, 2024
Section 44:02:07:24 - Preventing contamination from equipment, utensils, and wiping clothsFood must be protected from contamination by equipment, utensils, and wiping cloths by the following methods:
(1) Preventing contact with probe-type price or identification tags;(2) Preventing contact with surfaces of utensils and equipment that are not cleaned and sanitized;(3) Ensuring in-use utensils are stored properly during pauses in food preparation or dispensing, as follows:(a) Except as specified under subsection (b) of this subdivision, in the food with their handles above the top of the food and the container;(b) In food that is not potentially hazardous with their handles above the top of the food in containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;(c) In running water of sufficient velocity to flush particulates to the drain, if the utensils are used with moist food such as ice cream or mashed potatoes;(d) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous; or(e) Clean, sanitized, and dry;(4) Preventing contact with wiping cloths that do not meet the following requirements: (a) Cloths used for wiping food spills on tableware, such as plates, bowls, or carryout containers served to the consumer, must be clean, dry, and used for no other purpose;(b) Cloths used for wiping food spills must be moist and laundered as required, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; or(c) Dry or moist cloths that are used with raw animal foods must be kept separate from cloths used for other purposes, and the moist cloths used with raw animal foods must be kept in a separate sanitizing solution.S.D. Admin. R. 44:02:07:24
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.