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 61-25.2-102 - Knowledge

Current through Register Vol. 48, No. 6, June 28, 2024
2-102.11
Demonstration.
Based on the risks inherent to the food operation, during
					 inspections and upon request the person in charge shall demonstrate to the
					 Department knowledge of foodborne disease prevention, application of the Hazard
					 Analysis and Critical Control Point principles, and the requirements of this
					 regulation. The person in charge shall demonstrate this knowledge by:
(A) Complying with this regulation by having
				  no priority violations during the current
				  inspection;Pf
(B) Being a certified food protection manager
				  who has shown proficiency of required information through passing a test that
				  is part of an accredited program; 
				  Pf or
(C) Responding correctly to the inspector's
				  questions as they relate to the specific food operation. The areas of knowledge
				  include:
(1) Describing the relationship
				  between the prevention of foodborne disease and the personal hygiene of a food
				  employee; 
				  Pf
(2) Explaining the responsibility of the
				  person in charge for preventing the transmission of foodborne disease by a food
				  employee who has a disease or medical condition that may cause foodborne
				  disease; 
				  Pf
(3) Describing the symptoms associated with
				  the diseases that are transmissible through
				  food;Pf
(4) Explaining the significance of the
				  relationship between maintaining the time and temperature of time/temperature
				  control for safety food and the prevention of foodborne illness; 
				  Pf
(5) Explaining the hazards involved in the
				  consumption of raw or undercooked meat, poultry, eggs, and fish; 
				  Pf
(6) Stating the required food temperatures
				  and times for safe cooking of time/temperature control for safety food
				  including meat, poultry, eggs, and fish; 
				  Pf
(7) Stating the required temperatures and
				  times for the safe refrigerated storage, hot holding, cooling, and reheating of
				  time/temperature control for safety food; 
				  Pf
(8) Describing the relationship between the
				  prevention of foodborne illness and the management and control of the
				  following:
(a) Cross contamination, 
				  Pf
(b) Hand contact with ready-to-eat foods, 
				  Pf
(c) Handwashing, 
				  Pf and
(d) Maintaining the retail food establishment
				  in a clean condition and in good repair; 
				  Pf
(9) Describing foods identified as major food
				  allergens and the symptoms that a major food allergen could cause in a
				  sensitive individual who has an allergic reaction; 
				  Pf
(10) Explaining correct procedures for
				  cleaning and sanitizing utensils and food-contact surfaces of equipment; 
				  Pf
(11) Explaining the details of how the person
				  in charge and food employees comply with the HACCP plan if a plan is required
				  by the law, this regulation, or an agreement between the Department and the
				  retail food establishment. 
				  Pf