If utensils are mechanically cleaned and sanitized, a commercial dishwasher or a homestyle dishwasher must be used. If a homestyle dishwasher is used, the following requirements must be met:

1. (1) The water as it enters the dishwasher must be at least 120 degrees Fahrenheit;
2. (2) There must be a sanitizing cycle in which hot water at a minimum temperature of 150 degrees Fahrenheit, not hot air, is used; and

3. (3) Once started, the dishwashing cycle may not be interrupted and must be allowed to complete its full cycle.

   After sanitization, all equipment and utensils must be left to air dry.

Source: 23 SDR 75, effective November 19, 1996.

General Authority: SDCL 26-6-16.

Law Implemented: SDCL 26-6-16.