S.D. Admin. R. 44:02:07:52

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

Section 44:02:07:52 - Temperature measuring devices

Temperature measuring devices are required in all food establishments. Temperature measuring devices must meet the following requirements:

(1) Temperature measuring devices may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating, such as candy thermometers, may be used;

(2) Food temperature measuring devices must have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F;

(3) Food thermometers that are used to check food temperatures that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit must be accurate to ±1°C (2°F). Food thermometers that are scaled only in Fahrenheit must be accurate to ±2°F;

(4) Thermometers that are used to measure ambient air and water temperatures that are scaled in Celsius or dually scaled in Celsius and Fahrenheit must be designed to be easily readable and accurate to ±2°C (3°F) at the use range. Ambient air and water thermometers that are scaled only in Fahrenheit must be accurate to ±3°F at the use range;

(5) Temperature measuring devices must be designed to be easily readable;

(6) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device must be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit; and

(7) Cold or hot holding equipment used for potentially hazardous food must be designed to include and must be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This subdivision does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainsmarie, steam tables, insulated food transport containers, and salad bars.

S.D. Admin. R. 44:02:07:52

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.