46:11:06:12Kitchen equipment and

utensil handling. For each building the provider of direct HCB services owns or leases, cleaned and sanitized kitchen equipment and utensils must be handle in a way that protects them from contamination. Spoons, knives, and forks must be touched only by their handles. Cups, glasses, bowls, plates, and similar items must be handled without contact with inside surfaces or surfaces that contact the user's mouth.

Source: 26 SDR 96, effective January 24, 2000; 27 SDR 63, effective December 31, 2000; 40 SDR 102, effective December 3, 2013; 43 SDR 9, effective August 2, 2016.