<html> <head> <title>Rule 44:78:02:06 Food service.</title> <META NAME="Keywords" Content="Administrative Rules 44:78:02:06"> <META NAME="Description" Content="Administrative Rules 44:78:02:06 Food service."> <meta http-equiv=Content-Type content="text/html; charset=windows-1252"> <meta name=Generator content="Microsoft Word 14 (filtered)"> <style> <!-- /* Font Definitions */ @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4;} @font-face {font-family:Times; panose-1:2 2 6 3 5 4 5 2 3 4;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {margin:0in; margin-bottom:.0001pt; punctuation-wrap:simple; text-autospace:none; font-size:10.0pt; font-family:"Times","serif";} @page WordSection1 {size:8.5in 11.0in; margin:1.0in 1.0in 1.0in 1.0in;} div.WordSection1 {page:WordSection1;} --> </style> </head> <body lang=EN-US> <div class=WordSection1> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><a name="_GoBack"></a><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>44:78:02:06.&nbsp;&nbsp;Food service.</b> In-house dietary department areas and equipment shall meet sanitary storage, processing, and handling requirements of the Food Service Code. If a facility's food service is contracted out, the contractor shall be a licensed food service establishment that is inspected by a local, state, or federal agency. If the facility has an in-house dietary department the dietary manager or at least one cook must successfully complete and possess a current certificate from a ServSafe Food Protection Program offered by various retailers or the Certified Food Protection Professional's Sanitation Course offered by the Dietary Managers Association, or successfully completed equivalent training as determined by the Health Department. If the facility contracts out food services at least one staff person serving meals shall successfully complete and possess a current certificate from a ServSafe Food Protection Program or equivalent as noted in this section. The following equipment and space shall be provided in the dietary area: </span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (1)&nbsp;&nbsp;A receiving area for incoming food supplies;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (2)&nbsp;&nbsp;A vegetable preparation two compartment sink with a garbage disposal. This fixture requires an indirect connection to the waste line;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (3)&nbsp;&nbsp;A dry food storage area;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (4)&nbsp;&nbsp;A floor receptor with moisture resistant protection for the adjacent wall surfaces;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (5)&nbsp;&nbsp;Refrigerated storage space with 15 cubic foot refrigerator capacity and four cubic foot freezer capacity for each 12 persons served by the dietary area. Refrigerated storage for milk, eggs, and butter shall be located within six feet of the food preparation areas;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (6)&nbsp;&nbsp;Food production equipment designed to produce a complete meal three times daily for each person served;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (7)&nbsp;&nbsp;Food holding and transport equipment capable of protecting food from contamination and maintaining safe temperatures during the meal serving time;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (8)&nbsp;&nbsp;A hood and ventilation equipment for cooking equipment to remove heat, moisture, cooking odors, and grease to the exterior of the building. Continuous mechanical exhaust ventilation at the commercial dishwasher location to remove heat and moisture;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (9)&nbsp;&nbsp;A handwashing fixture convenient to food preparation areas and dishwashing. No mirror is allowed at these sink locations;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (10)&nbsp;&nbsp;Aisles of 36 inches clear width;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (11)&nbsp;&nbsp;If a grease trap is required by local ordinance, it shall be located in a room adjacent to the dietary area;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (12)&nbsp;&nbsp;A dishwasher with a sanitizing cycle. A commercial dishwasher supplied with 180 degree Fahrenheit rinse water or a chemical sanitizing cycle is required when more than 20 meals are served;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (13)&nbsp;&nbsp;Dietary manager work space with desk and chair; and</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (14)&nbsp;&nbsp;A self-dispensing ice machine. Ice from a bin type ice machine may be used for cooling food containers, but not for consumption.</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>Source:</b> 42 SDR 51, effective October 13, 2015.</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>General Authority:</b> SDCL <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=34-12-13">34-12-13(5)</A> and (8).</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>Law Implemented:</b> SDCL <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=34-12-13">34-12-13(5)</A> and (8).</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>Note:</b> Article 44:02, Lodging and Food Service, Administrative Rules of South Dakota, contains the Food Service Code and may be obtained from Legislative Mail, 1320 East Sioux Avenue, Pierre, South Dakota 57501, telephone (605) 773-4935, for $4.14.</span></p> <p class=MsoNormal style='text-align:justify;line-height:12.0pt'><span style='font-size:12.0pt;font-family:"Times New Roman","serif"'>&nbsp;</span></p> </div> </body> </html>