Equipment, utensils, kitchenware, dining tables, and food contact surfaces of equipment must be washed, rinsed, and sanitized after each use.

1. (1) Sanitized utensils and equipment must be stored at least six inches above the floor in a clean, dry location, in a way that protects them from contamination in any form;
2. (2) The food contact surfaces of equipment must be protected from contamination;
3. (3) Equipment and utensils may not be placed under exposed sewer lines or water lines, except for automatic fire protection sprinkler heads;
4. (4) Utensils not air-dried before being stored must be stored in a self-draining position;
5. (5) Cups and glasses must be stored inverted;
6. (6) Other utensils must be stored covered or inverted; and
7. (7) Knives, forks, and spoons must be stored in a container that presents the handle to the client or employee.

Manual sanitization must include immersion in a solution of one ounce of household bleach to two gallons of water after each use and following any interruption of operations during which contamination might have occurred.

Mechanical sanitization must include a sanitizing cycle in which hot water, not hot air, is used and the water temperature is maintained at one hundred fifty degrees Fahrenheit.

Equipment and utensils must be stored as follows:

Source: 13 SDR 197, effective July 1, 1987; 14 SDR 20, effective August 13, 1987; 43 SDR 31, effective September 12, 2016 ; 49 SDR 124, effective July 3, 2023 .

General Authority: SDCL 26-6-16 .

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

Prior versions effective: 2016-09-12, 1987-08-13.