South Dakota Administrative Rules › Title 44 - Department of Health › Article 44:02 - Lodging and food service › Chapter 44:02:07 - Food service code › Section 44:02:07:58 - Mechanical cleaning and sanitizing requirements

Current through Register Vol. 51, page 10, July 15, 2024
Mechanical cleaning and sanitizing of equipment and utensils
				  must meet the following requirements:
(1) A warewashing machine must be provided
				with an easily accessible and readable data plate affixed to the machine by the
				manufacturer that indicates the machine's design and operating specifications,
				including the temperatures required for washing, rinsing, and sanitizing;
				pressure required for the fresh water sanitizing rinse, unless the machine is
				designed to use only a pumped sanitizing rinse; and conveyor speed for conveyor
				machines or cycle time for stationary rack machines. A warewashing machine and
				its auxiliary components must be operated in accordance with the machine's data
				plate and other manufacturer's instructions;
(2) The wash and rinse tanks of warewashing
				machines must be equipped with baffles, curtains, or other means to minimize
				internal cross-contamination of the solutions in wash and rinse
				tanks;
(3) A warewashing machine
				must be equipped with a temperature measuring device that indicates the
				temperature of the water in each wash and rinse tank, and as the water enters
				the hot water sanitizing final rinse manifold or the chemical sanitizing
				solution tank;
(4) A 6.4 millimeter
				or one-fourth inch Iron Pipe Size (IPS) valve must be provided immediately
				downstream or upstream from the fresh hot water sanitizing rinse control valve
				of a warewashing machine to allow checking the flow pressure of the sanitizing
				rinse. This subdivision does not apply to a machine that uses only a pumped
				sanitizing rinse. The flow pressure of the fresh hot water sanitizing rinse in
				a warewashing machine may not be less than 6.80 kilograms per 6.45 centimeters
				(15 pounds per square inch) or more than 11.34 kilograms per 6.45 centimeters
				(25 pounds per square inch) as measured in the water line immediately upstream
				from the fresh hot water sanitizing rinse control valve;
(5) Drainboards, utensil racks, movable
				carts, or tables large enough to accommodate all soiled and cleaned items that
				may accumulate during hours of operation must be provided for necessary utensil
				holding before cleaning and after sanitizing. Attached drainboards of
				warewashing sinks must be self-draining. The location and construction of
				drainboards may not interfere with the proper use of the warewashing
				machine;
(6) Equipment and utensils
				must be flushed or scraped and, if necessary, soaked to remove food particles
				and soil before being washed in a warewashing machine unless a prewash cycle is
				a part of the machine operation. Equipment and utensils must be placed in
				racks, trays, or baskets or on conveyors in a way that exposes food-contact
				surfaces to the unobstructed application of detergent wash and clean rinse
				waters and that permits free draining;
(7) Warewashing machines must thoroughly wash
				all equipment and utensils using a clean wash solution of soap, detergent, acid
				cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent
				according to the cleaning agent manufacturer's label instructions. The
				temperature of the wash solution in spray-type warewashers that use hot water
				to sanitize may not be less than:
(a) For a
				single-tank, stationary-rack, single-temperature machine, 74°C
				(165°F);
(b) For a single-tank,
				conveyor, dual-temperature machine, 71°C (160°F);
(c) For a single-tank, stationary-rack,
				dual-temperature machine, 66°C (150°F);
(d) For a multitank, conveyor,
				multitemperature machine, 66°C (150°F); or
(e) For a single-tank, pot, pan, and utensil
				washer, either stationary or moving-rack, 60°C (140°F);