44:02:07Food Service Code

Chapter · Administrative Rules of South Dakota · View on sdlegislature.gov ↗

Sections (99)

44:02:07:01Definitions.
44:02:07:02Interpretation.
44:02:07:03Person
44:02:07:04Demonstration of knowledge by person in charge.
44:02:07:05Duties
44:02:07:06Employee
44:02:07:07Employee
44:02:07:08Removal
44:02:07:09Removal
44:02:07:10Removal
44:02:07:11Removal
44:02:07:12Release
44:02:07:13General employee cleanliness.
44:02:07:14General
44:02:07:15Food
44:02:07:16Food
44:02:07:17Food
44:02:07:18Potentially
44:02:07:19Receiving temperature requirements of
44:02:07:20General food protection.
44:02:07:21Preventing contamination by employees.
44:02:07:22Preventing contamination during storage.
44:02:07:23Preventing contamination of packaged and
44:02:07:24Preventing
44:02:07:25Preventing
44:02:07:26Refrigerated storage.
44:02:07:27Thawing
44:02:07:28Cooking
44:02:07:29Microwave
44:02:07:30Parasite
44:02:07:31Hot
44:02:07:32Cooling
44:02:07:33Reheating
44:02:07:34Washing
44:02:07:35Food
44:02:07:36Dispensing
44:02:07:37Ready-to-eat
44:02:07:38Date
44:02:07:39Reduced-oxygen
44:02:07:40Time
44:02:07:41Variance
44:02:07:42Contaminated food
44:02:07:43General
44:02:07:44General
44:02:07:45Food-contact
44:02:07:46Nonfood-contact
44:02:07:47Clean-in-place
44:02:07:48General
44:02:07:49Ventilation
44:02:07:50Dispensing
44:02:07:51Molluscan
44:02:07:52Temperature
44:02:07:53General
44:02:07:54General
44:02:07:55Cleaning
44:02:07:56Manual
44:02:07:57Sanitizing
44:02:07:58Mechanical
44:02:07:59Storage
44:02:07:60Handling
44:02:07:61Single-service
44:02:07:62Laundering
44:02:07:63Linen
44:02:07:64Water supply.
44:02:07:65Sewage
44:02:07:66Plumbing
44:02:07:67Backflow prevention.
44:02:07:68Handwashing
44:02:07:69Handwashing
44:02:07:70Prep/vegetable sink.
44:02:07:71Service/janitor's sink.
44:02:07:72Toilet facilities.
44:02:07:73Receptacles
44:02:07:74Storage
44:02:07:75Removal
44:02:07:76Design
44:02:07:77Cleaning
44:02:07:78Lighting.
44:02:07:79Heating,
44:02:07:80Employee
44:02:07:81General
44:02:07:82Living
44:02:07:83Storage
44:02:07:84Poisonous
44:02:07:85Handling
44:02:07:86Use
44:02:07:87Control
44:02:07:88Storage
44:02:07:89Prohibiting
44:02:07:90Mobile
44:02:07:91If only one utensil is used, such as a scoop, spoon, dipper, or
44:02:07:92Limited-menu
44:02:07:93Temporary
44:02:07:94Variances.
44:02:07:95Demonstration
44:02:07:96Submission
44:02:07:97Contents
44:02:07:98Food service manager certification.
44:02:07:99Annual