S.D. Admin. R. 67:42:11:29

Current through Register Vol. 51, page 57, November 12, 2024

Section 67:42:11:29 - Equipment and utensil cleaning and storage

Equipment, utensils, kitchenware, dining tables, and food contact surfaces of equipment must be washed, rinsed, and sanitized after each use. Manual sanitization must include immersion in a solution of one ounce of household bleach to two gallons of water after each use and following any interruption of operations during which contamination might have occurred. Mechanical sanitization must include a sanitizing cycle in which hot water, not hot air, is used and the water temperature is maintained at one hundred fifty degrees Fahrenheit.

Dining tables must be sanitized after each meal. Food contact surfaces must be kept clean and sanitized.

Toys capable of being placed in a child's mouth must be washed, rinsed, and sanitized daily.

Equipment and utensils must be stored as follows:

(1) Cleaning and sanitized utensils and equipment must be stored at least six inches above the floor in a clean, dry location in a way that protects them from contamination in any form. The food contact surfaces of fixed equipment must be protected from contamination. Equipment and utensils may not be placed under exposed sewer lines or water lines except for automatic fire protection sprinkler heads;

(2) Utensils not air dried before being stored must be stored in a self-draining position; and

(3) Cups and glasses must be stored inverted. Other stored utensils must be stored covered or inverted wherever practical. Knives, forks, and spoons must be stored in facilities that present the handle to the consumer or employee.

S.D. Admin. R. 67:42:11:29

13 SDR 197, effective 7/1/1987; 14 SDR 20, effective 8/13/1987; 43 SDR 31, effective 9/12/2016; 49 SDR 124, effective 7/3/2023

General Authority: SDCL 26-6-16.

Law Implemented: SDCL 26-6-16(2)(6).

Cleaning and sanitizing of equipment, § 67:42:11:07.