South Dakota Administrative Rules › Title 44 - Department of Health › Article 44:02 - Lodging and food service › Chapter 44:02:07 - Food service code › Section 44:02:07:44 - General equipment and utensils - Use limitations of certain materials

Current through Register Vol. 51, page 10, July 15, 2024
Equipment and utensils must be designed and constructed to be
				  durable and to retain their characteristic qualities under normal use
				  conditions. The use of the materials listed in this section for equipments and
				  utensils used in food preparation and service is limited as follows:
(1) Cast iron may not be used for utensils or
				food-contact surfaces of equipment except as a surface for cooking. However,
				cast iron may be used in utensils for serving food if the utensils are used
				only as part of an uninterrupted process from cooking through
				service;
(2) Ceramic, china,
				crystal utensils, and decorative utensils, such as hand painted ceramic or
				china, that are used in contact with food must be lead-free or contain levels
				of lead not exceeding the following limits:
Utensil Category
Description
Maximum Lead (mg/L)
Hot beverage mugs
Coffee mugs
0.5
Large hollowware
Bowls >1.1 L
(1.16 QT)
1.0
Small hollowware
Bowls <1.1 L
(1.16 QT)
2.0
Flat utensils
Plates, Saucers
3.0
(3)
				Copper and copper alloys, such as brass, may not be used in contact with a food
				that has a pH below 6, such as vinegar, fruit juice, or wine, or for a fitting
				or tubing installed between a backflow prevention device and a
				carbonator;
(4) Galvanized metal
				may not be used for utensils or food-contact surfaces of equipment that are
				used for beverages, acidic food, moist food, or hygroscopic food;
(5) Pewter may not be used as a food-contact
				surface. However, imitation pewter meeting the required characteristics of
				multiuse utensils as specified in §
									44:02:07:43 may be used as a
				food-contact surface;
(6) Solder
				and flux containing lead in excess of 0.2 percent may not be used on surfaces
				that contact food;
(7) Wood and
				wood wicker may not be used as a food-contact surface except as provided in
				this subdivision. However, hard maple or an equivalently hard, close-grained
				wood may be used for cutting boards; cutting blocks; bakers' tables; and
				utensils such as rolling pins, doughnut dowels, salad bowls, and wooden
				paddles. Single-service items, such as chopsticks, stirrers, and wooden ice
				cream spoons, made from other wood materials may be used;
(8) Plastics must be of sufficient weight and
				thickness to permit repeated use and cleaning and sanitizing by normal methods
				as specified in §§
									44:02:07:56 and
				44:02:07:58;
(9) Linens, napkins, and sponges may not be
				used in contact with food; however, linens and napkins may be used to line
				containers used for service of baked bread or bread products if the linens and
				napkins are replaced each time the container is refilled for a new consumer.
				Cloth gloves may be used in direct contact with food that is subsequently
				cooked as required, such as frozen food or a primal cut of meat. Sponges may
				not be used in contact with cleaned and sanitized or in-use food-contact
				surfaces;
(10) Mollusc and
				crustacea shells may not be used more than once as serving containers;
				and
(11) Slash-resistant gloves
				that are used to protect hands during operations requiring cutting may be used
				in direct contact only with food that is subsequently cooked or with
				ready-to-eat food that will not be subsequently cooked if the slash-resistant
				gloves have a smooth, durable, and nonabsorbent outer surface or if the
				slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove
				or single-use glove.
General Authority:
SDCL
					 34-1-17,
					 34-18-22.
Law Implemented:
SDCL
					 34-18-22,
					 34-18-25.