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

Current through Register Vol. 48, No. 6, June 28, 2024
2-103.11
Person in Charge.
The person in charge shall ensure that:
(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