44:02:07:55.  Cleaning frequency of equipment and utensils. All equipment, food-contact surfaces, nonfood-contact surfaces, and utensils must be clean to sight and touch. The frequency of cleaning is as follows:

          (1)  Food-contact surfaces of equipment and utensils must be cleaned as follows:

               (a)  Before each use with a different type of raw animal food, such as beef, fish, lamb, pork, or poultry;

               (b)  Each time there is a change from working with raw foods to working with ready-to-eat foods;

               (c)  Between uses with raw fruits or vegetables and with potentially hazardous food;

               (d)  Before using or storing a food temperature measuring device; and

               (e)  At any time during the operation when contamination may have occurred or there is an interruption of operations;

          (2)  If used with potentially hazardous food, equipment food-contact surfaces and utensils must be cleaned throughout the day at least every four hours;

          (3)  Equipment food-contact surfaces and utensils may be cleaned less frequently than every four hours under the following conditions:

               (a)  In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified in § 44:02:07:20 and the containers are cleaned when they are empty;

               (b)  Utensils and equipment are used to prepare food in a refrigerated room that maintains the utensils, equipment, and food under preparation at required temperatures as specified in § 44:02:07:26 and the utensils and equipment are cleaned at least every 24 hours;

               (c)  Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the required temperatures and is intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours;

               (d)  The food-contact surfaces of cooking and baking equipment are cleaned at least every 24 hours; and

               (e)  The cavities and door seals of microwave ovens are cleaned at least every 24 hours;

          (4)  Tableware must be cleaned and sanitized after each use; and

          (5)  Nonfood-contact surfaces of equipment must be cleaned at a frequency necessary to preclude accumulation of dust, dirt, food residue, and other debris.

          Source: 23 SDR 195, effective May 26, 1997.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-25.