South Dakota Administrative Rules › Title 44 - Department of Health › Article 44:02 - Lodging and food service › Chapter 44:02:07 - Food service code › Section 44:02:07:16 - Food source requirements

Current through Register Vol. 51, page 10, July 15, 2024
Food utilized in the food establishment must meet the
				  following requirements for source of food:
(1) Fluid milk, dry milk, and milk products
				must be pasteurized and obtained from sources that comply with Grade A
				standards as specified in § 12:05:07:01. Frozen dairy products and cheese
				must comply with standards as specified in §
									12:17:07:01;
(2) Fish may not be received for sale or
				service unless they are commercially harvested and processed. Fish, other than
				molluscan shellfish, that are intended for consumption in their raw form and
				allowed as specified under subdivision 44:02:07:28(2) must be obtained from a
				supplier that freezes the fish as specified under §
									44:02:07:30; or must be frozen on
				the premises as specified under §
									44:02:07:30 and records shall be
				retained as specified under §
									44:02:07:30;
(3) Fresh and frozen shucked shellfish
				(oysters, clams, or mussels) must be packed in nonreturnable packages
				identified with the name and address of the original shell processor,
				shucker-packer, or repacker and the interstate certification number. Shell
				stock and shucked shellfish must be kept in the container in which they are
				received until they are used. Each container of unshucked shell stock must be
				identified by an attached tag that states the name and address of the original
				shell stock processor, the kind and quality of shell stock, and an interstate
				certification number issued by the state or foreign shellfish control agency.
				Shell stock tags or labels must be retained for 90 days from the date the
				container is emptied. Molluscan shellfish that are caught for recreation may
				not be received for sale or service;
(4) Mushroom species picked in the wild must
				be obtained from sources where each mushroom is individually inspected and
				found to be safe by a mushroom identification expert;
(5) Only Grade B eggs or better meeting Grade
				standards in article 12:26 or pasteurized liquid, frozen, or dry eggs or dry
				egg products may be used. Pasteurized liquid, frozen, or dry eggs or egg
				products must be substituted for eggs in the shell in the preparation of foods
				such as Caesar salad, hollandaise or bernaise sauce, noncommercial mayonnaise,
				eggnog, ice cream, and egg-fortified beverages that are not cooked as specified
				in §
									44:02:07:28. These products must
				also be used if eggs for a highly susceptible population are broken, combined
				in a container and not cooked immediately, or if the eggs are held before
				service following cooking;
(6) Game
				animals and exotic species may be received for sale or service if they are
				raised, slaughtered, and processed under a voluntary inspection program that is
				conducted by the agency that has animal health jurisdiction; and
(7) Ice for use as a food or a cooling medium
				must be made from an approved water supply. After use as a cooling medium, ice
				may no longer be used as a food.
General Authority:
SDCL
					 34-1-17,
					 34-18-22.
Law Implemented:
SDCL
					 34-18-22,
					 34-18-25.