<html> <head> <title>Rule 44:02:07:05 Duties of person in charge.</title> <META NAME="Keywords" Content="Administrative Rules 44:02:07:05"> <META NAME="Description" Content="Administrative Rules 44:02:07:05 Duties of person in charge."> <meta name=Generator content="Microsoft Office HTML Filter 2.0"> <meta http-equiv=Content-Type content="text/html; charset=windows-1252"> <meta name=Originator content="Microsoft Word 10"> <style> <!-- --> </style> </head> <body lang=EN-US> <div> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>44:02:07:05.&nbsp;&nbsp;Duties of person in charge.</b> The person in charge must ensure that:</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (1)&nbsp;&nbsp;Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas;</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (2)&nbsp;&nbsp;Employees and other persons, such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas, comply with this chapter;</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (3)&nbsp;&nbsp;Employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing;</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (4)&nbsp;&nbsp;Employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented;</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (5)&nbsp;&nbsp;Employees are properly cooking potentially hazardous food as specified in §&nbsp;44:02:07:28, being particularly careful in cooking those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats;</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (6)&nbsp;&nbsp;Employees are using proper methods to rapidly cool potentially hazardous foods as specified in §&nbsp;44:02:07:32 that are not held hot or are not for consumption within four hours;</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (7)&nbsp;&nbsp;Consumers who order raw or partially cooked foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety;</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (8)&nbsp;&nbsp;Employees are properly sanitizing cleaned multiuse equipment and utensils as specified in §§&nbsp;&nbsp;44:02:07:56 and 44:02:07:58 before they are reused; and</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (9)&nbsp;&nbsp;Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets as specified in §&nbsp;44:02:07:25.</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>Source:</b> 23 SDR 195, effective May 26, 1997.</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>General Authority:</b> SDCL <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=34-1-17">34-1-17</A>, <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=34-18-22">34-18-22.</A></p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>Law Implemented:</b> SDCL <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=34-18-22">34-18-22</A>, <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=34-18-25">34-18-25.</A></p> </div> </body> </html>