S.D. Admin. R. 44:02:07:68

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

Section 44:02:07:68 - Handwashing lavatories

Handwashing lavatories must meet the following requirements:

(1) Handwashing lavatories must be located to allow convenient use by employees in food preparation, food dispensing, waitress stations, and warewashing areas and must be located in, or immediately adjacent to, toilet rooms;

(2) At least one handwashing lavatory must be provided in the food preparation area, and additional handwashing lavatories may be required as determined by the regulatory authority;

(3) Handwashing lavatories must be kept clean and maintained so that they are easily accessible at all times for employee use. Handwashing lavatories may not be used for purposes other than handwashing.

(4) Handwashing lavatories must be equipped to provide water at a temperature not over 49°C (120°F) through a mixing valve or combination faucet. A steam mixing valve may not be used at a handwashing lavatory. A self-closing, slow-closing, or metering faucet must provide a flow of water for at least 15 seconds without the need to reactivate the faucet; and

(5) A sink used for food preparation or utensil washing or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes may not be used as a handwashing lavatory.

S.D. Admin. R. 44:02:07:68

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.

State Plumbing Code, art 20:54.