South Dakota Administrative Rules
Title 44 - Department of Health
Article 44:02 - Lodging and food service
Chapter 44:02:07 - Food service code
Section 44:02:07:13 - General employee cleanliness

(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.