ARSD 44:02:07:20. General food protection

Food must be protected at all times while being stored, prepared, displayed, served, or transported from potential contamination, including dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, overhead leakage, and overhead dripping from condensation. The storage temperature of potentially hazardous food must be at 5°C (41°F) or below or 60°C (140°F) or above at all times.