Rule 44:02:07:38 Date marking and disposition of ready-to-eat potentially hazardous food.
marking and disposition of ready-to-eat potentially hazardous food. Date
marking and disposition of ready-to-eat potentially hazardous food must be
handled in the following manner:
ready-to-eat, potentially hazardous food prepared and held for more than 24
hours in a food establishment must be marked with the date of preparation and
must be discarded if not consumed within 10 calendar days from the date of
(2) A container of
refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by
a food processing plant must be marked to indicate the date by which the food
must be consumed or it must be consumed or discarded within 10 calendar days
after the original package is opened in a food establishment. This requirement
does not apply to whole, unsliced portions of a cured and processed product
with the original casing maintained on the remaining portion, such as bologna,
salami, or other sausage in a cellulose casing; and
ready-to-eat, potentially hazardous food prepared in a food establishment and
dispensed through a vending machine with an automatic shut-off control that is
activated at a temperature of 5°C
(41°F) must be
discarded if not sold within 10 days. If the automatic shut-off control is
activated at a temperature of 7°C
(45°F), the food
must be discarded if not sold within three days;
Subdivisions (1) and (2) of this
section do not apply to individual meal portions served or repackaged for sale
from a bulk container upon a consumer's request.
23 SDR 195, effective May 26, 1997.
Authority: SDCL 34-1-17, 34-18-22.
Implemented: SDCL 34-18-22, 34-18-25.
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