Current through Register Vol. 51, page 43, September 23, 2024
All equipment, food-contact surfaces, nonfood-contact
surfaces, and utensils must be clean to sight and touch. The frequency of
cleaning is as follows:
(1)
Food-contact surfaces of equipment and utensils must be cleaned as follows:
(a) Before each use with a different type of
raw animal food, such as beef, fish, lamb, pork, or poultry;
(b) Each time there is a change from working
with raw foods to working with ready-to-eat foods;
(c) Between uses with raw fruits or
vegetables and with potentially hazardous food;
(d) Before using or storing a food
temperature measuring device; and
(e) At any time during the operation when
contamination may have occurred or there is an interruption of
operations;
(2) If used
with potentially hazardous food, equipment food-contact surfaces and utensils
must be cleaned throughout the day at least every four hours;
(3) Equipment food-contact surfaces and
utensils may be cleaned less frequently than every four hours under the
following conditions:
(a) In storage,
containers of potentially hazardous food and their contents are maintained at
temperatures specified in §
44:02:07:20 and the containers are
cleaned when they are empty;
(b)
Utensils and equipment are used to prepare food in a refrigerated room that
maintains the utensils, equipment, and food under preparation at required
temperatures as specified in §
44:02:07:26 and the utensils and
equipment are cleaned at least every 24 hours;
(c) Containers in serving situations such as
salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous
food that is maintained at the required temperatures and is intermittently
combined with additional supplies of the same food that is at the required
temperature, and the containers are cleaned at least every 24 hours;
(d) The food-contact surfaces of cooking and
baking equipment are cleaned at least every 24 hours; and
(e) The cavities and door seals of microwave
ovens are cleaned at least every 24 hours;
(4) Tableware must be cleaned and sanitized
after each use; and
(5)
Nonfood-contact surfaces of equipment must be cleaned at a frequency necessary
to preclude accumulation of dust, dirt, food residue, and other
debris.
General Authority: SDCL
34-1-17,
34-18-22.
Law Implemented: SDCL
34-18-22,
34-18-25.
