South Dakota Administrative Rules
Title 46 - Department of Human Services
Article 46:11 - Developmental disabilities
Chapter 46:11:06 - Safety, sanitation, and physical facilities standards
Section 46:11:06:11 - Cleaning and sanitizing kitchen equipment

Universal Citation: SD Admin Rules 46:11:06:11
Current through Register Vol. 51, page 43, September 23, 2024

For each building the provider of direct HCB services owns or leases, any kitchen equipment and utensils must be cleaned, rinsed, and sanitized after each use as provided in § 44:02:07:56 or 44:02:07:58. Utensils and equipment must be air dried. Kitchenware and food contact surfaces of equipment must be washed, rinsed, and sanitized by washing with a solution ratio of one-quarter ounce or one and one-half teaspoon of household bleach to one gallon of water, or the equivalent of any sanitizer purchased in place of the bleach, and approved by the division. Sanitize dining tables and other surfaces after each use and following any interruptions of operations during which contamination might have occurred to keep the equipment free of accumulations of dust, dirt, food particles, and other debris.

General Authority: SDCL 27B-2-26(5).

Law Implemented: SDCL 27B-2-26(5).

Manual cleaning and sanitizing requirements, § 44:02:07:56; Mechanical cleaning and sanitizing requirements, § 44:02:07:58.

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