S.D. Admin. R. 44:02:07:33

Current through Register Vol. 51, page 54, October 28, 2024

Section 44:02:07:33 - Reheating food

Reheating food must meet the following conditions:

(1) Potentially hazardous food that is cooked, cooled, and reheated for hot holding must be reheated rapidly so that parts of the food reach a temperature of at least 74°C (165°F) for 15 seconds. This temperature must be reached within one hour;

(2) Food reheated for hot holding in a microwave oven must be covered, rotated, or stirred throughout or midway during cooking or according to label instructions during heating, heated to a temperature of at least 88°C (190°F), and allowed to stand covered two minutes after reheating;

(3) Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant must be heated to a temperature of at least 60°C (140°F) for hot holding;

(4) Remaining unsliced portions of roasts of beef that are cooked as required may be reheated for hot holding as specified in subdivision 44:02:07:28(4).

S.D. Admin. R. 44:02:07:33

23 SDR 195, effective 5/26/1997.

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

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