South Dakota Administrative Rules › Title 44 - Department of Health › Article 44:02 - Lodging and food service › Chapter 44:02:07 - Food service code › Section 44:02:07:93 - Temporary food service establishment

Current through Register Vol. 51, page 10, July 15, 2024
A temporary food service establishment consists of a
				  temporary food stand set up in a fixed location during a temporary event that
				  does not exceed 14 days. A temporary food service establishment must comply
				  with all the requirements of this chapter, except as otherwise provided in this
				  section. The regulatory authority may impose additional requirements to protect
				  against health hazards related to the conduct of the food establishment as a
				  temporary operation and may prohibit the sale of some or all potentially
				  hazardous food. The regulatory authority may, if no health hazard will result,
				  waive or modify requirements of this chapter. A temporary food service
				  establishment must meet the following requirements:
(1) Menu items for a temporary food service
				establishment will be reviewed individually and will be approved by the
				department dependent upon the facilities provided. Only those foods requiring
				limited preparation and handling may be served;
(2) All foods must be prepared in the
				temporary stand or secured from an approved source;
(3) Potentially hazardous food must be
				stored, cooked, held, and reheated to the proper temperatures identified in
				§§
									44:02:07:26 to
				44:02:07:36, inclusive;
(4) Ice used in the temporary stand may be
				obtained only in chipped, crushed, or cubed form in plastic or wet-strength
				paper bags filled and sealed at the point of manufacture and until it is
				dispensed must be stored in these bags to prevent contamination;
(5) Dry storage items must be stored 15
				centimeters (6 inches) above the floor on pallets or shelving and protected
				from contamination;
(6) Adequate
				cold storage must be provided either by refrigeration units or insulated
				containers to keep potentially hazardous foods at the required temperatures as
				specified in §
									44:02:07:26;
(7) Only single-service articles may be
				provided to the consumer;
(8) A
				temporary stand must be constructed of wood, canvas, or other material that
				effectively protects the food service area from the weather and other elements,
				such as dust and debris;
(9) The
				floor in the temporary stand must consist of concrete, machine-laid asphalt,
				wood, or other similar cleanable material that covers the entire food service
				area;
(10) All work surfaces used
				for food preparation must be nonabsorbent, easily cleanable, and
				durable;
(11) A safe and adequate
				supply of hot and cold water must be provided;
(12) A handwashing sink or a temporary
				handwashing setup must be provided along with hand soap and paper towels. A
				temporary handwashing setup requires a minimum of a two-gallon insulated
				container with a spigot, filled with hot water, and a catch basin;
(13) A three-compartment warewashing sink or
				a temporary warewashing setup large enough to accommodate all utensils and
				equipment must be provided. A temporary warewashing setup requires three
				plastic tubs or pails for washing, rinsing, and sanitizing;
(14) Adequate drainboards must be provided to
				air-dry all utensils and equipment; and
(15) Wastewater generated in the stand must
				be disposed of in a sanitary sewer system or suitable storage device.
General Authority:
SDCL
					 34-1-17,
					 34-18-22.
Law Implemented:
SDCL
					 34-18-17,
					 34-18-18,
					 34-18-19,
					 34-18-22,
					 34-18-25.