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Regulation 61-25 Retail Food Establishments

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Regulation 61-25 Retail Food Establishments Regulation 61-25 Retail Food Establishments Disclaimer DHEC provides this copy of the regulation for the convenience of the public and makes every effort to ensure its accuracy. However, this is an unofficial version of the regulation. The regulation's most recent final publication in the South Carolina State Register presents the official, legal version of the regulation. 2600 Bull Street | Columbia, SC 29201 Statutory Authority: S.C. Code Sections 44-1-140(2), 44-1-150, and 44-1-180 Regulation History as Published in State Register Date Document Number Volume Issue May 27, 1983 288 7 5 March 28, 1986 559 10 3 June 23, 1995 1808 19 6 June 27, 2014 4424 38 6 April 24, 2015 (Errata) 4424 39 4 May 24, 2019 4842 43 5 September 27, 2019 (Errata) 4842 43 9 Table of Contents Chapter 1 Purpose and Definitions ..................................................................................... 1 1-1 TITLE, INTENT, SCOPE ............................................................................................... 1 1-101 Title ........................................................................................................................... 1 1-102 Intent ........................................................................................................................ 1 1-103 Scope ........................................................................................................................ 1 1-2 DEFINITIONS .............................................................................................................. 1 1-201 Applicability and Terms Defined. ........................................................................... 1 Chapter 2 Management and Personnel .......................................................................... 19 2-1 SUPERVISION ........................................................................................................... 19 2-101 Responsibility ......................................................................................................... 19 2-102 Knowledge .............................................................................................................. 19 2-103 Duties ...................................................................................................................... 21 2-2 EMPLOYEE HEALTH ................................................................................................. 22 2-201 Responsibilities of Permit Holder, Person in Charge, and Food Employees .... 22 2-3 PERSONAL CLEANLINESS ....................................................................................... 30 2-301 Hands and Arms .................................................................................................... 30 2-302 Fingernails .............................................................................................................. 33 2-303 Jewelry .................................................................................................................... 33 2-304 Outer Clothing ....................................................................................................... 33 2-4 HYGIENIC PRACTICES .............................................................................................. 33 2-401 Food Contamination Prevention .......................................................................... 33 2-402 Hair Restraints ....................................................................................................... 34 2-403 Animals ................................................................................................................... 34 2-5 RESPONDING TO CONTAMINATION EVENTS ....................................................... 34 2-501 Procedures for Responding .................................................................................. 34 Chapter 3 Food ................................................................................................................... 35 3-1 CHARACTERISTICS ................................................................................................... 35 3-101 Condition ................................................................................................................ 35 3-2 SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS ....... 35 3-201 Sources ................................................................................................................... 35 3-202 Specifications for Receiving .................................................................................. 38 3-203 Original Containers and Records ......................................................................... 41 3-3 PROTECTION FROM CONTAMINATION AFTER RECEIVING ................................. 42 3-301 Preventing Contamination by Employees ........................................................... 42 3-302 Preventing Food and Ingredient Contamination ................................................ 42 3-303 Preventing Contamination from Ice Used as a Coolant ..................................... 45 3-304 Preventing Contamination from Equipment, Utensils, and Linens ................... 45 3-305 Preventing Contamination from the Premises ................................................... 48 3-306 Preventing Contamination by Consumers .......................................................... 49 3-307 Preventing Contamination from Other Sources ................................................. 50 3-4 DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN ......................... 50 3-401 Cooking ................................................................................................................... 50 3-402 Freezing .................................................................................................................. 54 3-403 Reheating ............................................................................................................... 55 3-404 Other Methods ...................................................................................................... 55 3-5 LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN ....... 56 3-501 Temperature and Time Control ............................................................................ 56 3-502 Specialized Processing Methods .......................................................................... 61 3-6 FOOD IDENTITY, PRESENTATION, AND CONSUMER ADVISORY ......................... 65 3-601 Accurate Representation ...................................................................................... 65 3-602 Labeling .................................................................................................................. 65 3-603 Consumer Advisory ............................................................................................... 66 3-7 CONTAMINATED FOOD .......................................................................................... 66 3-701 Disposition ............................................................................................................. 66 3-8 SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS ................ 67 3-801 Additional Safeguards ........................................................................................... 67 Chapter 4 Equipment, Utensils, and Linens ................................................................... 69 4-1 MATERIALS FOR CONSTRUCTION AND REPAIR .................................................... 69 4-101 Multiuse .................................................................................................................. 69 4-102 Single-Service and Single-Use ............................................................................... 71 4-2 DESIGN AND CONSTRUCTION ............................................................................... 71 4-201 Durability and Strength ......................................................................................... 71 4-202 Cleanability ............................................................................................................. 72 4-203 Accuracy ................................................................................................................. 73 4-204 Functionality ........................................................................................................... 74 4-205 Acceptability ........................................................................................................... 77 4-3 NUMBERS AND CAPACITIES ................................................................................... 78 4-301 Equipment .............................................................................................................. 78 4-302 Utensils, Temperature Measuring Devices, and Testing Devices ...................... 79 4-303 Cleaning Agents and Sanitizers ................................................................................ 80 4-4 LOCATION AND INSTALLATION ............................................................................ 80 4-401 Location .................................................................................................................. 80 4-402 Installation .............................................................................................................. 81 4-5 MAINTENANCE AND OPERATION .......................................................................... 82 4-501 Equipment .............................................................................................................
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