South Dakota Administrative Rules
Title 44 - Department of Health
Article 44:02 - Lodging and food service
Chapter 44:02:07 - Food service code
Section 44:02:07:32 - Cooling of potentially hazardous food

(1) Cooked potentially hazardous food must be cooled:

(2) Potentially hazardous food must be cooled to 5°C (41°F) or below within four hours if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna;

(3) A potentially hazardous food received in compliance with laws allowing a temperature above 5°C (41°F) during shipment from the supplier must be cooled to 5°C (41°F) or below within four hours;

(4) Cooling must be accomplished in accordance with the time and temperature criteria specified in subdivisions (1)-(3), inclusive, of this section using one or more of the following methods based on the type of food being cooled:

(5) When placed in cooling or cold holding equipment, food containers in which food is being cooled must be arranged in the equipment to provide maximum heat transfer through the container walls and must be loosely covered. However, food may be uncovered if it is protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.