67:42:11:16. Food supplies. Food must be free from spoilage, filth, or other contamination and must be safe for human consumption. The use of home-canned foods is prohibited.
Fluid milk and fluid milk products used or served must be pasteurized and must meet Grade A quality standards as defined in SDCL 39-6-1(4). Dry milk and dry milk products must be made from pasteurized milk and milk products and may be used in food preparation but not for drinking.
Only clean whole eggs with shell intact and without cracks, pasteurized liquid, frozen, or dry eggs, or pasteurized egg products may be used, except that hard-boiled, peeled eggs commercially prepared and packaged may be used.
The temperature of potentially hazardous foods as defined in § 44:02:07:18 must be 41 degrees Fahrenheit or below or 140 degrees Fahrenheit or above at all times except as other provided in this chapter. Potentially hazardous foods must be reheated rapidly to 165 degrees Fahrenheit or higher throughout before being served.
Frozen foods must be kept frozen and must be stored at a temperature of zero degrees Fahrenheit or below and must be thawed in one of the following ways.
(1) In refrigerated units at a temperature not exceeding 41 degrees Fahrenheit;
(2) Under potable running water that is 70 degrees Fahrenheit or below;
(3) In a microwave oven if the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process;
(4) In a microwave oven if the entire, uninterrupted cooking process takes place in the microwave oven; or
(5) As a part of the conventional cooking process.
Food service areas must have light fixtures which contain shielded or shatterproof bulbs.
Source: 13 SDR 197, effective July 1, 1987; 14 SDR 20, effective August 13, 1987; 21 SDR 206, effective June 4, 1995; 39 SDR 220, effective June 27, 2013.
General Authority: SDCL 26-6-16.
Law Implemented: SDCL 26-6-16.
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