South Carolina Code of Regulations
Chapter 27 - CLEMSON UNIVERSITY STATE LIVESTOCK-POULTRY HEALTH COMMISSION
Article 15 - CLEMSON UNIVERSITY
Section 27-1029 - Preapproval Requirements for Officials Meat & Poultry Establishments
Current through Register Vol. 48, No. 9, September 27, 2024
A. Drawings and Information to be Furnished.
Each applicant for inspection shall submit to the Director a set of complete drawings containing the floor plans of the establishment for which inspection is requested, showing the locations of principal pieces of equipment, floor drains, principal drainage lines, handwashing basins and hose connections for cleanup purposes; a plot plan showing limits of the establishment's premises, locations in outline of buildings on the premises, cardinal points of the compass; and a room schedule showing the finish of walls, floors, and ceilings of all rooms in the establishment.
B. Drawings and Room Schedules to be Furnished in Advance of Construction.
Drawings and room schedules for remodeling any official establishment (or part thereof) and for any new structures to be used as an official establishment must be submitted to the Director. Written approval must be obtained prior to commencing any remodeling, additions or building a new structure. The Director will issue appropriate directives stipulating minimum facility requirements.
C. Equipment and Utensils Approval.
Equipment and utensils used for preparing or otherwise handling any edible product, or ingredient thereof in any official establishment shall be of such material and construction as in the judgment of the Director will facilitate the thorough and adequate cleaning thereof and ensure cleanliness in the preparation and handling of all edible products and otherwise avoid adulteration and misbranding of such products. The Director will issue appropriate directives stipulating minimum equipment and utensil requirements.
D. Grant of Inspection.
Inspection service will not be provided and a grant of inspection issued until the Director has determined that the establishment has been constructed, and facilities and equipment are installed in accordance with the approved drawings and room schedules and facility, equipment and utensils requirements.
E. Labeling Approval.
No label shall be used on any edible product unless the label has been submitted to and approved by the Director in writing. The currently-approved label is the only label authorized to be used on any product, unless authorized by the Director.
