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Rule 44:02:07 FOOD SERVICE CODE

CHAPTER 44:02:07

FOOD SERVICE CODE

Section

44:02:07:01        Definitions.

44:02:07:02        Interpretation.

44:02:07:03        Person in charge.

44:02:07:04        Demonstration of knowledge by person in charge.

44:02:07:05        Duties of person in charge.

44:02:07:06        Employee health -- Reportable information.

44:02:07:07        Employee exclusions and restrictions.

44:02:07:08        Removal of employee exclusions for certain illnesses.

44:02:07:09        Removal of employee restrictions for certain symptoms.

44:02:07:10        Removal of exclusions -- Highly susceptible population.

44:02:07:11        Removal of exclusions and restrictions for jaundice.

44:02:07:12        Release of employee from restriction or exclusion by the regulatory authority.

44:02:07:13        General employee cleanliness.

44:02:07:14        General employee practices.

44:02:07:15        Food supplies.

44:02:07:16        Food source requirements.

44:02:07:17        Food additives.

44:02:07:18        Potentially hazardous food.

44:02:07:19        Receiving temperature requirements for potentially hazardous food.

44:02:07:20        General food protection.

44:02:07:21        Preventing contamination by employees.

44:02:07:22        Preventing contamination during storage.

44:02:07:23        Preventing contamination of packaged and unpackaged food.

44:02:07:24        Preventing contamination from equipment, utensils, and wiping cloths.

44:02:07:25        Preventing contamination by consumers.

44:02:07:26        Refrigerated storage.

44:02:07:27        Thawing potentially hazardous food.

44:02:07:28        Cooking potentially hazardous food.

44:02:07:29        Microwave cooking.

44:02:07:30        Parasite destruction by freezing.

44:02:07:31        Hot storage of potentially hazardous food.

44:02:07:32        Cooling of potentially hazardous food.

44:02:07:33        Reheating food.

44:02:07:34        Washing fruits and vegetables.

44:02:07:35        Food display and service.

44:02:07:36        Dispensing of milk, cream, and nondairy products.

44:02:07:37        Ready-to-eat food.

44:02:07:38        Date marking and disposition of ready-to-eat potentially hazardous food.

44:02:07:39        Reduced-oxygen packaging.

44:02:07:40        Time as a public health control.

44:02:07:41        Variance requirement for specialized processing methods.

44:02:07:42        Contaminated food disposition.

44:02:07:43        General equipment and utensils -- Materials and design.

44:02:07:44        General equipment and utensils -- Use limitations of certain materials.

44:02:07:45        Food-contact surfaces -- Design and construction.

44:02:07:46        Nonfood-contact surfaces -- Design and construction.

44:02:07:47        Clean-in-place (CIP) equipment -- Design and construction.

44:02:07:48        General equipment -- Design and construction.

44:02:07:49        Ventilation hood systems -- Design and construction.

44:02:07:50        Dispensing equipment -- Design and construction.

44:02:07:51        Molluscan shellfish tanks.

44:02:07:52        Temperature measuring devices.

44:02:07:53        General equipment -- Installation and location.

44:02:07:54        General equipment and utensils -- Maintenance and operation.

44:02:07:55        Cleaning frequency of equipment and utensils.

44:02:07:56        Manual cleaning and sanitizing requirements.

44:02:07:57        Sanitizing solution testing devices.

44:02:07:58        Mechanical cleaning and sanitizing requirements.

44:02:07:59        Storage of cleaned equipment and utensils.

44:02:07:60        Handling of clean equipment and utensils.

44:02:07:61        Single-service and single-use articles.

44:02:07:62        Laundering of linens.

44:02:07:63        Linen storage.

44:02:07:64        Water supply.

44:02:07:65        Sewage disposal.

44:02:07:66        Plumbing system.

44:02:07:67        Backflow prevention.

44:02:07:68        Handwashing lavatories.

44:02:07:69        Handwashing lavatory supplies.

44:02:07:70        Prep/vegetable sink.

44:02:07:71        Service/janitor's sink.

44:02:07:72        Toilet facilities.

44:02:07:73        Receptacles for refuse, recyclables, and returnables.

44:02:07:74        Storage areas for refuse, recyclables, and returnables.

44:02:07:75        Removal frequency of refuse, recyclables, and returnables.

44:02:07:76        Design and construction of floors, walls, and ceilings.

44:02:07:77        Cleaning and maintenance of floors, walls, and ceilings.

44:02:07:78        Lighting.

44:02:07:79        Heating, ventilation, and air conditioning.

44:02:07:80        Employee dressing areas and lockers.

44:02:07:81        General premises.

44:02:07:82        Living and sleeping quarters.

44:02:07:83        Storage and handling of maintenance items.

44:02:07:84        Poisonous and toxic materials.

44:02:07:85        Handling and storage of poisonous and toxic materials.

44:02:07:86        Use of poisonous and toxic materials.

44:02:07:87        Control of insects, rodents, and other pests.

44:02:07:88        Storage of personal care items, medicines, and first aid supplies.

44:02:07:89        Prohibiting animals.

44:02:07:90        Mobile food service establishment.

44:02:07:91        Mobile food service establishment servicing operations.

44:02:07:92        Limited-menu mobile food service establishment.

44:02:07:93        Temporary food service establishment.

44:02:07:94        Variances.

44:02:07:95        Demonstration of conformance with variance.

44:02:07:96        Submission of a HACCP plan.

44:02:07:97        Contents of a HACCP plan.

44:02:07:98        Food service manager certification.

44:02:07:99        Repealed.


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