South Dakota § 34-18-36.1 Food safety training––Authorized sales.

South Dakota Statutes

§ 34-18-36.1 — Food safety training––Authorized sales.

South Dakota § 34-18-36.1

Title 34PUBLIC HEALTH AND SAFETY

Ch. 34-17HEALTH REGULATION OF LODGING AND FOOD SERVICE ESTABLISHMENTS AND CAMPGROUNDS

This text of South Dakota § 34-18-36.1 (Food safety training––Authorized sales.) is published on Counsel Stack Legal Research, covering South Dakota primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook

S.D. Codified Laws § 34-18-36.1 (2026).

Text

Any producer who verifies compliance with the food safety training requirements set forth in accordance with § 34-18-36 , may sell the following:

(1)Any non-heat-processed fermented food, provided the food is consistently maintained at a temperature that is at or below forty-one degrees Fahrenheit;

(2)Kuchen and baked goods that require time and temperature control for safety, including soft pies, cheesecake, and baked goods having a custard or cream filling, and sauces and pesto that require time and temperature control for safety, provided the food is consistently maintained at a temperature that is at or below forty-one degrees Fahrenheit; and (3) Home-processed frozen fruit and produce, provided the food is consistently maintained at a temperature that is at or below zero de

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Any producer who verifies compliance with the food safety training requirements set forth in accordance with § 34-18-36 , may sell the following: (1) Any non-heat-processed fermented food, provided the food is consistently maintained at a temperature that is at or below forty-one degrees Fahrenheit; (2) Kuchen and baked goods that require time and temperature control for safety, including soft pies, cheesecake, and baked goods having a custard or cream filling, and sauces and pesto that require time and temperature control for safety, provided the food is consistently maintained at a temperature that is at or below forty-one degrees Fahrenheit; and (3) Home-processed frozen fruit and produce, provided the food is consistently maintained at a temperature that is at or below zero degrees Fahrenheit.