Potentially hazardous foods requiring cooking must be cooked to heat all parts of the food to a temperature of at least 135 degrees Fahrenheit. The food must be held at that temperature until it is served or it must be immediately refrigerated and held at 41 degrees Fahrenheit or below, with the exception of the following:

1. (1) Poultry, poultry stuffings, stuffed meats, and stuffings containing meat must be cooked to heat all parts of the food to at least 165 degrees Fahrenheit with no interruptions of the cooking process;
2. (2) Pork and any food containing pork must be cooked to heat all parts of the food to at least 145 degrees Fahrenheit;
3. (3) Roast beef must be prepared by a cooking procedure that produces a minimum temperature of 130 degrees Fahrenheit in all parts for a minimum of two hours of each roast unless otherwise ordered by the immediate consumer;
4. (4) All ground meats must be cooked to heat all parts of the food to at least 155 degrees Fahrenheit;
5. (5) Wild game meats must be cooked to heat all parts of the food to at least 165 degrees Fahrenheit;

6. (6) Potentially hazardous foods which are cooked and then refrigerated must be reheated rapidly to 165 degrees Fahrenheit or higher throughout before serving or must be placed in a hot food storage facility. Steam tables, bains-marie, warmers, and similar facilities for holding hot foods may not be used for the rapid reheating of potentially hazardous foods.

   Noncorrosive metal stem-type numerically scaled indicating thermometers accurate to ±3 degrees Fahrenheit must be provided and used to assure the attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all potentially hazardous foods.

Source: 23 SDR 75, effective November 19, 1996; 34 SDR 321, effective June 30, 2008.

General Authority: SDCL 34-1-17 , 34-18-22.

Law Implemented: SDCL 34-18-22 , 34-18-25.