44:02:07:35.  Food display and service. Potentially hazardous food must be kept at an internal temperature of 5°C (41°F) or below or at an internal temperature of 60°C (140°F) or above during display and service with the exception of rare roast beef, which must be held for service at a temperature of at least 54°C (130°F).

          Source: 23 SDR 195, effective May 26, 1997.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-25.