Current through Register Vol. 51, page 67, December 16, 2024
Section 44:02:07:60 - Handling of clean equipment and utensilsClean equipment and utensils must be handled in the following manner:
(1) Equipment must be reassembled so that food-contact surfaces are not contaminated;(2) Lubricants meeting the requirements specified in 21 C.F.R. 178.3570, April 1, 1996, must be applied to food-contact surfaces or on equipment bearings or gears that require lubrication in a manner that minimizes incidental food contact;(3) Cleaned and sanitized utensils must be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented;(4) Knives, forks, and spoons that are not prewrapped must be presented so that only the handles are touched by employees or by consumers if consumer self-service is provided;(5) Soiled tableware must be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated; and(6) Tableware may be preset under the following conditions:(a) It is protected from contamination by being wrapped, covered, or inverted;(b) Unused settings are removed when a consumer is seated; or(c) It is exposed, unused settings are not removed when a consumer is seated, and it is cleaned and sanitized before further use.S.D. Admin. R. 44:02:07:60
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.