South Dakota Administrative Rules
Title 44 - Department of Health
Article 44:02 - Lodging and food service
Chapter 44:02:07 - Food service code
Section 44:02:07:04 - Demonstration of knowledge by person in charge
Current through Register Vol. 51, page 43, September 23, 2024
Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request, the person in charge must be able to demonstrate to the regulatory authority, that the person has knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this chapter as it relates to the food operation. The person in charge must demonstrate this knowledge by means of the following:
(1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee;
(2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease;
(3) Describing diseases that are transmissible through food and the symptoms associated with the diseases;
(4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness;
(5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish;
(6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish;
(7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food;
(8) Describing the relationship between the prevention of foodborne illness and the management and control of the following:
(9) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment;
(10) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of;
(11) Identifying critical control points in the operation from purchasing through sale or service that may contribute to foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this chapter; and
(12) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by this chapter, or an agreement between the regulatory authority and the establishment.
General Authority: SDCL 34-1-17, 34-18-22.
Law Implemented: SDCL 34-18-22, 34-18-25.
Hazard Analysis Critical Control Point Principles, Annex 5, Food Code, U.S. Public Health Service, 1995, pages 1 to 32, inclusive, printed September 1995. Copies are available from the U.S. Department of Commerce, Technology Administration, National Technical Information Service, 5285 Port Royal Road, Springfield, VA 22161 ( 703-487-4650) for $25 and $4 shipping and handling.
