ARSD 44:02:07 – Food Service Code | Midpage44:02:07:01Definitions.44:02:07:02Interpretation.44:02:07:03Person in charge.44:02:07:04Demonstration of knowledge by person in charge.44:02:07:05Duties of person in charge.44:02:07:06Employee health -- Reportable information.44:02:07:07Employee exclusions and restrictions.44:02:07:08Removal of employee exclusions for certain illnesses.44:02:07:09Removal of employee restrictions for certain symptoms.44:02:07:10Removal of exclusions -- Highly susceptible population.44:02:07:11Removal of exclusions and restrictions for jaundice.44:02:07:12Release of employee from restriction or exclusion by the regulatory authority.44:02:07:13General employee cleanliness.44:02:07:14General employee practices.44:02:07:15Food supplies.44:02:07:16Food source requirements.44:02:07:17Food additives.44:02:07:18Potentially hazardous food.44:02:07:19Receiving temperature requirements for potentially hazardous food.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 unpackaged food.44:02:07:24Preventing contamination from equipment, utensils, and wiping cloths.44:02:07:25Preventing contamination by consumers.44:02:07:26Refrigerated storage.44:02:07:27Thawing potentially hazardous food.44:02:07:28Cooking potentially hazardous food.44:02:07:29Microwave cooking.44:02:07:30Parasite destruction by freezing.44:02:07:31Hot storage of potentially hazardous food.44:02:07:32Cooling of potentially hazardous food.44:02:07:33Reheating food.44:02:07:34Washing fruits and vegetables.44:02:07:35Food display and service.44:02:07:36Dispensing of milk, cream, and nondairy products.44:02:07:37Ready-to-eat food.44:02:07:38Date marking and disposition of ready-to-eat potentially hazardous food.44:02:07:39Reduced-oxygen packaging.44:02:07:40Time as a public health control.44:02:07:41Variance requirement for specialized processing methods.44:02:07:42Contaminated food disposition.44:02:07:43General equipment and utensils -- Materials and design.44:02:07:44General equipment and utensils -- Use limitations of certain materials.44:02:07:45Food-contact surfaces -- Design and construction.44:02:07:46Nonfood-contact surfaces -- Design and construction.44:02:07:47Clean-in-place (CIP) equipment -- Design and construction.44:02:07:48General equipment -- Design and construction.44:02:07:49Ventilation hood systems -- Design and construction.44:02:07:50Dispensing equipment -- Design and construction.44:02:07:51Molluscan shellfish tanks.44:02:07:52Temperature measuring devices.44:02:07:53General equipment -- Installation and location.44:02:07:54General equipment and utensils -- Maintenance and operation.44:02:07:55Cleaning frequency of equipment and utensils.44:02:07:56Manual cleaning and sanitizing requirements.44:02:07:57Sanitizing solution testing devices.44:02:07:58Mechanical cleaning and sanitizing requirements.44:02:07:59Storage of cleaned equipment and utensils.44:02:07:60Handling of clean equipment and utensils.44:02:07:61Single-service and single-use articles.44:02:07:62Laundering of linens.44:02:07:63Linen storage.44:02:07:64Water supply.44:02:07:65Sewage disposal.44:02:07:66Plumbing system.44:02:07:67Backflow prevention.44:02:07:68Handwashing lavatories.44:02:07:69Handwashing lavatory supplies.44:02:07:70Prep/vegetable sink.44:02:07:71Service/janitor's sink.44:02:07:72Toilet facilities.44:02:07:73Receptacles for refuse, recyclables, and returnables.44:02:07:74Storage areas for refuse, recyclables, and returnables.44:02:07:75Removal frequency of refuse, recyclables, and returnables.44:02:07:76Design and construction of floors, walls, and ceilings.44:02:07:77Cleaning and maintenance of floors, walls, and ceilings.44:02:07:78Lighting.44:02:07:79Heating, ventilation, and air conditioning.44:02:07:80Employee dressing areas and lockers.44:02:07:81General premises.44:02:07:82Living and sleeping quarters.44:02:07:83Storage and handling of maintenance items.44:02:07:84Poisonous and toxic materials.44:02:07:85Handling and storage of poisonous and toxic materials.44:02:07:86Use of poisonous and toxic materials.44:02:07:87Control of insects, rodents, and other pests.44:02:07:88Storage of personal care items, medicines, and first aid supplies.44:02:07:89Prohibiting animals.44:02:07:90Mobile food service establishment.44:02:07:91Mobile food service establishment servicing operations.44:02:07:92Limited-menu mobile food service establishment.44:02:07:93Temporary food service establishment.44:02:07:94Variances.44:02:07:95Demonstration of conformance with variance.44:02:07:96Submission of a HACCP plan.44:02:07:97Contents of a HACCP plan.44:02:07:98Food service manager certification.