The following are requirements for food storage:

1. (1) Food, whether raw or prepared, if removed from the container or package in which it was obtained, must be stored in a clean, covered container, except during necessary periods of preparation or service;
2. (2) The covers of containers used for food storage must be impervious and nonabsorbent, except that linens or napkins may be used for lining or covering bread or roll containers;
3. (3) Containers of food must be stored a minimum of six inches above the floor, in a manner that protects the food from splash and other contamination, and that permits easy cleaning of the storage area;
4. (4) The requirement for storage above the floor, as set forth in subdivision (3), does not apply to pressurized beverage containers or cased food that is packaged in cans, glass, or other waterproof containers, unless the container is exposed to floor moisture;
5. (5) Food and containers of food may not be stored under exposed or unprotected sewer lines or water lines, except for automatic fire protection sprinkler heads;
6. (6) Food and containers of food may not be stored in toilet rooms, or in vestibules; and
7. (7) Food not subject to further washing or cooking before serving must be stored in a way that protects it against cross-contamination from food requiring washing or cooking.

Source: 13 SDR 197, effective July 1, 1987; 14 SDR 20, effective August 13, 1987; 39 SDR 220, effective June 27, 2013 ; 49 SDR 124, effective July 3, 2023 .

General Authority: SDCL 26-6-16 .

Law Implemented: SDCL 26-6-16 (2)(6) .

Prior versions effective: 2013-06-27.