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Doneen Hollingsworth, Secretary of Health

South Dakota Mobile Food Service Requirements

Definitions | Design & Construction | Food Handling & Operations

Definitions of Terms

A. Mobile unit — An enclosed trailer, van, pushcart, recreation vehicle or similar enclosed mobile facility that is transported from site to site for the purpose of dispensing food to the public.

B. Mobile food service establishment — Any mobile unit in which food or drink is prepared for sale or for service to the public with or without charge.

C. Limited-menu foods — Non-potentially hazardous foods and beverages which require no special handling or holding facilities.

D. Potentially hazardous food — A food that consists in whole or in part of milk or milk products, eggs meat, poultry, fish, shellfish, edible crustacea, whipped butter, or whipped margarine, or other ingredients, including synthetic ingredients, in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms. The term does not include foods which have a pH level of 4.6 or below or a water activity (aw) value of 0.85 or less.

Guidelines — Design and Construction

  1. Layout plans must be submitted to the Department of Health for approval at least 30 days prior to the beginning of any construction of a new mobile unit, or major renovation of an existing licensed mobile unit.
  2. Safe water and adequate wastewater facilities shall be provided in all mobile units as indicated in ARSD 44:02:01 section 146, 147 and 150. The system shall be of sufficient capacity to furnish enough hot and cold water for food preparation, utensil cleaning and hand washing. Liquid waste generated by the operation of the mobile food unit shall be stored in a permanently installed retention tank that is at least 15 per cent larger than the potable water supply tank.
  3. A hand washing sink with hot and cold running water, hand soap and paper towels must be provided in each mobile food unit.
  4. Mobile units shall be equipped with a water heater that will provide sufficient amounts of hot water to hand lavatories and utensil washing facilities.
  5. Utensil washing facilities consisting of a plumbed three compartment sink with drainboard area is required for all mobile units. The preparation of non-potentially hazardous food and frankfurters, meeting the definition of limited-menu foods, will be exempted from this requirement as long as a plumbed in hand sink equipped with hot and cold running water is provided and dispensing utensils are limited to one or two utensils such as a tongs, fork, spoon or scoop.
  6. Mechanical ventilation consisting of a metal hood with removable metal grease collecting filters shall be provided over all cooking equipment producing smoke, steam or grease vapors, This must be a Type I hood in accordance with the 1994 Uniform Mechanical Code.
  7. Mobile units shall be completely enclosed. Protective screens or movable windows shall be provided for customer service windows and openings. Floor, walls, and ceiling in the mobile food service establishment must be covered with materials that are nonabsorbent, smooth and easily cleanable.
  8. All plumbing in the mobile unit shall be in accordance with State Plumbing Code.
  9. The lighting in the mobile food service establishment shall be shielded to protect against broken glass contaminating the food or food contact surfaces.
  10. Mobile food service establishments shall operate from a commissary or other fixed food service establishment. This requirement may be waived if approved utensil washing facilities and adequate storage facilities are provided on-board the mobile unit.
  11. Food preparation and storage equipment must be in good repair and easily cleanable. (back to contents)

Guidelines — Food Handling and Operations

  1. Menu items for mobile food service establishment shall be reviewed on an individual basis depending upon the facilities provided on-board the mobile unit.
  2. All foods must be prepared in the mobile unit or secured from an approved source. This includes all meat, milk, eggs, ice or foods dispensed from the mobile unit. No foods may be prepared in the private home and dispensed from the mobile unit.
  3. Potentially hazardous foods must be stored cold below 41° F or held hot above 140° F. All foods shall be initially cooked to the following temperatures:
    --Hamburger (ground meats) 155° F, Fish and Seafood 145° F
    --Pork and pork products 155° F, Poultry 165° F
    --Exotic species of animals 155° F, Lamb 145° F
  4. Meats and other potentially hazardous foods must be thawed under refrigeration or under potable running water of 70° F or below, or as a part of the cooking process.
  5. Adequate refrigeration must be provided to maintain product temperatures. A thermometer must be provided in each refrigeration unit.
  6. A metal-stem thermometer must be available in each mobile food service establishment. This thermometer must be used to check the internal temperature of potentially hazardous foods. The thermometer must have a temperature range from 0° to 220° Fahrenheit.
  7. All mobile food service employees shall wear nets, caps, hats or other effective hair covering to restrain their hair. Employees must practice good personal hygiene. All employees must wash hands thoroughly before beginning work and frequently throughout their work shift.
  8. All food preparation areas and food contact surfaces of equipment shall be cleaned and sanitized on a regular basis using a sanitizing solution of 1 oz. of household bleach to 4 gal. of water. Wet wiping cloths must be stored in a sanitizing solution when not in use.
  9. Only single service articles shall be provided to the consumer. Single service items must be dispensed from the original container or from an approved dispensing device. Single service items must be protected from contamination during storage.

    All utensils used for the dispensing of potentially hazardous food must be stored cleaned and dried, in the product or in a running water dipper-well after each use. Utensils stored in the product shall be cleaned and sanitized every two (2) hours, or whenever there is an interruption of operation or slack time. (back to contents)

(guidelines last revised 4/99)

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