While being stored, prepared, displayed, served, or transported, food must be protected from potential contamination. All food service operations must be carried out in a sanitary manner. Glasses, pitchers, ice buckets, and other utensils used for ice, food, or drink by guests must be cleaned and sanitized between guests.

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.