South Carolina Code of Regulations
Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL
Subchapter 61-25 - Retail Food Establishments
Chapter 61-25.2 - MANAGEMENT AND PERSONNEL
Part 61-25.2-1 - SUPERVISION
Section 61-25.2-103 - Duties

(A) Retail food establishment operations are not conducted in a private residence or in a room used as living or sleeping quarters; Pf

(B) Persons unnecessary to the retail food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except brief visits and tours may be authorized by the person in charge if steps are taken to ensure that food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles are protected from contamination; Pf

(C) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this regulation; Pf

(D) Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing;Pf

(E) Employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, by routinely monitoring the employees' observations and periodically evaluating foods upon their receipt; Pf

(F) Employees are verifying that foods delivered to the retail food establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented; Pf

(G) Employees are properly cooking time/temperature control for safety foods, being particularly careful in cooking those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated; Pf

(H) Employees are using proper methods to rapidly cool time/temperature control for safety foods through daily oversight of the employees' routine monitoring of food temperatures during cooling; Pf

(I) Employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding through daily oversight of the employees' routine monitoring of food temperatures;Pf

(J) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed by a consumer advisory that the food is not cooked sufficiently to ensure its safety; Pf

(K) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through routine monitoring of solution temperature and exposure time for hot water sanitizing and chemical concentration, pH, temperature, and exposure time for chemical sanitizing; Pf

(L) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; Pf

(M) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; Pf

(N) Employees are properly trained in food safety as it relates to their assigned duties; Pf

(O) Food employees are informed of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food;Pf

(P) The retail food establishment has a written plan for the restriction, exclusion and re-instatement of food employees when they are restricted or excluded for conditions as specified in 2-201.12 Pf; and

(Q) Written procedures and plans, where specified by this regulation and as developed by the retail food establishment, are maintained and implemented as required. Pf