Section
General Provisions
112.001 Definitions
112.002 Inspection of food
112.003 Follow-up inspection of food authorized
112.004 Handlers affected by communicable diseases
112.005 Cleansing of eating and drinking utensils
112.006 Protection against contamination
112.007 Unwholesome food
112.008 Disposal of food and drink unfit for human use
112.009 Disposal of garbage and waste food
112.010 Unsanitary food establishments
112.011 Exposure for sale
112.012 Sleeping accommodations
112.013 Bakeries, confectionery establishments, food manufactories; generally
112.014 Bakeries, confectionery establishments, food manufactories; sanitation
112.015 License to engage in the processing and selling of food
112.016 Labeling
Food Service Establishments
112.030 Regulations adopted
112.031 Amendments
112.032 Conflicts
112.033 Violation
Cross-reference:
Advertising, see ch. 97
Airports, see ch. 99
Alcoholic beverages, see ch. 111
Amusements, see ch. 113
Garbage and recycling, see ch. 57
Health and sanitation, see ch. 92
Licenses, see ch. 110
Signs and outdoor advertising, see ch. 155
Zoning, see ch. 160
Statutory reference:
Inspection of meats and food products, see SDCL 9-32-3
Regulation of food sales, see SDCL 9-34-5
GENERAL PROVISIONS
For the purposes of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
FOOD. Includes any raw, cooked or processed edible substance, ice, beverage or ingredient used or intended for use or sale in whole or in part for human consumption.
GROCERY ESTABLISHMENT. Any establishment or section of an establishment where food and food products are offered to the consumer without further preparation. The term does not include establishments which handle only prepackaged, non-potentially hazardous foods; road side markets that offer only whole fresh fruits and whole fresh vegetables; or vending machines.
FOOD PROCESSING ESTABLISHMENT. Any establishment in which food is manufactured or packaged for human consumption. The term includes those establishments that handle open food without changing its content or nature such as the cutting and packaging of fresh produce, fresh meat or repackaging food.
FOOD SERVICE ESTABLISHMENT. Any place where food is prepared and intended for individual portion service. This includes the site at which the individual portions are provided. The term includes any place regardless of whether consumption is on- or off-premises and regardless of whether there is a charge for the food. The term does not include private homes where food is prepared or served for individual family consumption.
TEMPORARY FOOD ESTABLISHMENT. A food service establishment that operates at a fixed location for a period of time of not more than 14 consecutive days in conjunction with a single event or celebration.
(1957 Rev. Ords., § 7.1201; 1992 Code, § 17-1) (Ord. 183-07, passed 12-3-2007; Ord. 57-09, passed 6-15-2009)
Cross-reference:
Definitions and rules of construction generally, see § 10.002
All food service providers, grocers and food processors, and their employees, shall allow the health officer to inspect their facilities and food offered or intended for sale or service as well as relevant records. They shall answer accurately all reasonable and proper questions asked by the health officer relative to the condition and source of the food and of the places where it is kept.
(1957 Rev. Ords., § 7.1202; 1992 Code, § 17-2) (Ord. 183-07, passed 12-3-2007)
The department shall conduct a follow-up inspection as needed of a food service, grocery, food processor or any other permitted establishment to ascertain compliance with previous written orders. When the department conducts an inspection pursuant to this section, the owner of the permitted establishment shall promptly remit, but not later than 30 days after the follow-up inspection the fee as set forth in § 110.030 of this Code.
(1992 Code, § 17-2.1) (Ord. 57-09, passed 6-15-2009)
Loading...