Single-service and single-use articles must meet the following requirements:

1. (1) Must be made from materials that are safe and clean and do not allow the migration of deleterious substances or impart colors, odors, or tastes to food;
2. (2) Must be used in a food establishment without facilities for cleaning and sanitizing kitchenware and tableware. Single-use articles are to be used by food employees and single-service articles are to be used by the consumer;
3. (3) May be used only once and may not be reused;
4. (4) Must be handled, displayed, and dispensed so that contamination of food- or lip-contact surfaces is prevented;
5. (5) Must be stored in their original protective package or stored by using other means that afford protection from contamination until used; and
6. (6) May not be stored in locker rooms, toilet rooms, garbage rooms, or mechanical rooms; under sewer lines that are not shielded to intercept potential drips, leaking water lines including leaking automatic fire sprinkler heads, or lines on which water has condensed; in open stairwells; or in places subject to or under other sources of contamination.

Source: 23 SDR 195, effective May 26, 1997.

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

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