44:02:07:13.  General employee cleanliness. Employees must vigorously wash their hands and the exposed portions of their arms with soap and warm water for at least 20 seconds at the following times:

    (1)  Immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles;

    (2)  During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;

    (3)  When switching between working with raw foods and working with ready-to-eat foods;

    (4)  After handling soiled equipment or utensils;

    (5)  After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;

    (6)  After using the toilet room;

    (7)  After eating, drinking, or smoking;

    (8)  After touching bare human body parts other than clean hands and clean, exposed portions of arms;

    (9)  After caring for or handling support animals; or

    (10)  After engaging in other activities that contaminate the hands.

    Food employees must clean their hands in a handwashing lavatory and may not clean their hands in a sink used for food preparation or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.

    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.