reglab/statecodes huggingface dataset:
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-20 - Communicable Diseases › Section 61-20.17 - These regulations not to prevent local laws

Current through Register Vol. 48, No. 6, June 28, 2024
Nothing contained in these regulations shall be construed to
				prevent any city, town or county from making such health laws as they may think
				necessary for the preservation of public health; provided that the said laws be
				not inconsistent with the laws approved by the Board of Health and
				Environmental Control. And it shall be the duty of the local health authority
				to at once furnish the Department of Health and Environmental Control with a
				copy of the proposed law or laws for the approval of the Board of Health and
				Environmental Control before they shall become law.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-22 - THE EVALUATION OF STAFF OF SCHOOLS AND CHILD CARE CENTERS FOR TUBERCULOSIS › 61-22.I - PURPOSE AND SCOPE

Current through Register Vol. 48, No. 6, June 28, 2024
The General Assembly, in sections
				44-29-150
				through
				44-29-170 of
				the 1976 South Carolina Code of Laws, charged the South Carolina Board of
				Health and Environmental Control with approving guidelines for the evaluation
				for tuberculosis of persons working in a public or private school,
				kindergarten, nursery or day care center for infants and children (Registered
				family child care homes are exempt from the requirements of these guidelines).
				As more fully set forth below, as a prerequisite to employment and as a
				condition of continued employment, all persons to whom these guidelines apply
				shall be evaluated for tuberculosis and shall provide certification on a form
				designated by the Department that the person does not have tuberculosis in an
				active stage. Re-evaluation will not be required for employment in subsequent
				consecutive years unless otherwise indicated.
These guidelines modernize the approach to screening for
				tuberculosis and take into account contemporary scientific and epidemiologic
				principles. Under these guidelines, most school employees will need to be
				evaluated for tuberculosis only one time and will not be required to be
				screened annually absent certain factors. Non-routine screening is based on
				epidemiologic and clinical information and is combined with an underlying
				policy concerning preventive treatment of tuberculosis disease and infection.
				These guidelines will afford children greater protection against exposure to
				tuberculosis in the school, kindergarten, nursery and day care center
				environments.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-22 - THE EVALUATION OF STAFF OF SCHOOLS AND CHILD CARE CENTERS FOR TUBERCULOSIS › 61-22.II - DEFINITIONS

Current through Register Vol. 48, No. 6, June 28, 2024
For the purpose of these guidelines, the following definitions
				and clarifications shall apply:
A.
			 "Approved TB Screening Tests" means tests for the detection of TB disease
			 and/or latent TB infection approved by the United States Food and Drug
			 Administration and recommended by the Centers for Disease Control and
			 Prevention.
B. "Department" means
			 the South Carolina Department of Health and Environmental Control.
C. "DHEC 1420" means the form designated by
			 the Department for documenting and certifying tuberculosis evaluation,
			 including results of Approved TB Screening Tests, disposition and preventive
			 measures.
D. "Disposition" means
			 the plan for continuing healthcare of a person following evaluation for
			 tuberculosis.
E. "Employee" means
			 any person working in a public or private school, kindergarten, nursery or day
			 care center for infants and children, whether a new hire or currently employed,
			 whether a direct employee or an independent contractor, and whether full-time,
			 part-time, temporary or in any other capacity. Examples of employees to whom
			 these guidelines apply include, but are not limited to, teachers, substitute
			 teachers, teacher aides, student teachers, administrators, school
			 psychologists, custodians, bus drivers, coaches, trainers, guidance counselors,
			 school nurses and cafeteria workers, among others.
F. "Latent TB infection" means a person has
			 become infected with the bacterium that causes TB, but does not have TB in an
			 active stage. A person with latent TB infection does not feel sick, does not
			 have symptoms and cannot spread TB bacteria to others.
G. "Preventive treatment" means treatment to
			 prevent latent TB infection in an individual from developing into TB
			 disease.
H. "Tuberculosis" or "TB"
			 means generally a bacterial infection caused by a bacterium called
Mycobacterium tuberculosis
. The bacteria usually attack the
			 lungs, but TB bacteria can attack any part of the body such as the kidneys,
			 spine, and brain. TB bacteria can live in the body without making you sick.
			 This is called "latent TB infection." For most people who breathe in TB
			 bacteria and become infected, the body is able to fight the bacteria to stop
			 them from growing. For others, TB bacteria become active in the body and
			 multiply. In those instances, people will go from having latent TB infection to
			 being sick with "TB disease" or "TB in an active stage."
I. "TB disease" or "TB in an active stage"
			 means a person has become infected with the bacterium that causes TB and the
			 bacterium has become active and has multiplied. People with TB disease usually
			 have symptoms and may spread TB bacteria to others.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-22 - THE EVALUATION OF STAFF OF SCHOOLS AND CHILD CARE CENTERS FOR TUBERCULOSIS › 61-22.III - GUIDELINES FOR SCREENING AND EVALUATION

Current through Register Vol. 48, No. 6, June 28, 2024
A. Evaluation for
			 Tuberculosis:
1. As a prerequisite to
			 employment, and as a condition for continued employment, all employees shall be
			 evaluated for tuberculosis by a licensed healthcare provider and shall provide
			 written certification from a licensed physician that the person does not have
			 TB disease.
2. Tuberculosis
			 evaluations must be completed no more than one year prior to
			 employment.
3. Tuberculosis
			 evaluations shall be conducted utilizing Approved TB Screening Tests.
4. Certification of tuberculosis evaluation,
			 including disposition and preventive treatment, shall be documented on DHEC
			 1420 and retained in the files of the school, kindergarten, nursery or day care
			 center for infants and children where the person works.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-22 - THE EVALUATION OF STAFF OF SCHOOLS AND CHILD CARE CENTERS FOR TUBERCULOSIS › 61-22.IV - ADDITIONAL INFORMATION AND FORMS

Current through Register Vol. 48, No. 6, June 28, 2024
A. Questions
			 regarding these guidelines may be addressed to personnel of the county health
			 departments or the regional offices of the Department of Health and
			 Environmental Control. Questions which cannot be resolved at the local level
			 may be referred to the Tuberculosis Control Program, Department of Health and
			 Environmental Control, 2600 Bull Street, Columbia, S.C. 29201.
B. Employees may obtain tuberculosis
			 evaluations and certifications from private physicians. Certification forms
			 (DHEC 1420) are available, upon request, from the Department.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.1 - PURPOSE AND DEFINITIONS › Part 61-25.1-1 - TITLE, INTENT, SCOPE › Section 61-25.1-101 - Title

Current through Register Vol. 48, No. 6, June 28, 2024
1-101.10
Regulation 61-25.
These provisions shall be known as Regulation Regulation
					 61-25, hereinafter referred to as "this regulation."
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.1 - PURPOSE AND DEFINITIONS › Part 61-25.1-1 - TITLE, INTENT, SCOPE › Section 61-25.1-102 - Intent

Current through Register Vol. 48, No. 6, June 28, 2024
1-102.10
Food
				  Safety, Illness Prevention, and Honest Presentation.
The purpose of this regulation is to safeguard public
					 health and provide to consumers food that is safe, unadulterated, and honestly
					 presented.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.1 - PURPOSE AND DEFINITIONS › Part 61-25.1-1 - TITLE, INTENT, SCOPE › Section 61-25.1-103 - Scope

Current through Register Vol. 48, No. 6, June 28, 2024
1-103.10
Statement.
This Regulation establishes definitions; sets standards for
					 management and personnel, food operations, equipment and facilities; and
					 provides for retail food establishment permit issuance, inspection, employment
					 restriction, permit suspension and revocation.
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 61-25.2-101 - Responsibility

Current through Register Vol. 48, No. 6, June 28, 2024
2-101.11
Assignment.
(A) Except as
				  specified in (B) of this section, the permit holder shall be the person in
				  charge or shall designate a person in charge and shall ensure that a person in
				  charge is present at the retail food establishment during all hours of
				  operation. 
				  Pf
(B) In a retail food establishment with two
				  or more separately permitted departments that are the legal responsibility of
				  the same permit holder and that are located on the same premises, the permit
				  holder may designate a single person in charge who is present on the premises
				  during all hours of food preparation, production, and service, and who is
				  responsible for each separately permitted retail food establishment on the
				  premises. 
				  Pf
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 61-25.2-2 - EMPLOYEE HEALTH › Section 61-25.2-201 - Responsibilities of Permit Holder, Person in Charge, and Food Employees

Current through Register Vol. 48, No. 6, June 28, 2024
2-201.11
Responsibility and Reporting Symptoms and Diagnosis.
(A) The permit holder shall require food
				  employees to report to the person in charge information about their health and
				  activities as they relate to diseases that are transmissible through food. A
				  food employee shall report the information in a manner that allows the person
				  in charge to reduce the risk of foodborne disease transmission including
				  providing necessary additional information such as the date of onset of
				  symptoms and an illness or of a diagnosis without symptoms if the food
				  employee:
(1) Has any of the following
				  symptoms:
(a) Vomiting, 
				  P
(b) Diarrhea, 
				  P
(c) Jaundice, 
				  P
(d) Sore throat with fever, 
				  P or
(e) A lesion containing pus such as a boil or
				  infected wound that is open or draining and is:
(i) On the hands or wrists, unless an
				  impermeable cover such as a finger cot or stall protects the lesion and a
				  single-use glove is worn over the impermeable cover, 
				  P
(ii) On exposed portions of the arms, unless
				  the lesion is protected by an impermeable cover, 
				  P or
(iii) On other parts of the body, unless the
				  lesion is covered by a dry, durable, tight-fitting bandage; 
				  P
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 61-25.2-3 - PERSONAL CLEANLINESS › Section 61-25.2-301 - Hands and Arms

Current through Register Vol. 48, No. 6, June 28, 2024
2-301.11
Clean Condition.
Food employees shall keep their hands and exposed portions
					 of their arms clean. 
					 P
2-301.12 Cleaning
					 Procedure
.
(A) Except as
				  specified in (D) of this section, food employees shall clean their hands and
				  exposed portions of their arms, including surrogate prosthetic devices for
				  hands or arms, for at least twenty (20) seconds, using a cleaning compound in a
				  handwashing sink that is equipped as specified under 5-202.12 and
				  6-301.P
(B) Food employees shall use the following
				  cleaning procedure in the order stated to clean their hands and exposed
				  portions of their arms, including surrogate prosthetic devices for hands and
				  arms:
(1) Rinse under clean, running warm
				  water; 
				  P
(2) Apply an amount of cleaning compound
				  recommended by the cleaning compound manufacturer; 
				  P
(3) Rub together vigorously for at least ten
				  (10) to fifteen (15) seconds while:
(a)
				  Paying particular attention to removing soil from underneath the fingernails
				  during the cleaning procedure, 
				  P and
(b) Creating friction on the surfaces of the
				  hands and arms or surrogate prosthetic devices for hands and arms, finger-tips,
				  and areas between the fingers; 
				  P
(4) Thoroughly rinse under clean, running
				  warm water; 
				  P and
(5) Immediately follow the cleaning procedure
				  with thorough drying using a method as specified under
				  6-301.12.P
(C) To avoid recontaminating their hands or
				  surrogate prosthetic devices, food employees may use disposable paper towels or
				  similar clean barriers when touching surfaces such as manually operated faucet
				  handles on a handwashing sink or the handle of a restroom door.
(D) If approved and capable of removing the
				  types of soils encountered in the food operations involved, an automatic
				  handwashing facility may be used by food employees to clean their hands or
				  surrogate prosthetic devices.
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 61-25.2-3 - PERSONAL CLEANLINESS › Section 61-25.2-302 - Fingernails

Current through Register Vol. 48, No. 6, June 28, 2024
2-302.11
Maintenance.
(A) Food employees
				  shall keep their fingernails trimmed, filed, and maintained so the edges and
				  surfaces are cleanable and not rough. Nail length shall not extend beyond the
				  fingertips. 
				  Pf
(B) Unless wearing intact gloves in good
				  repair, a food employee may not wear fingernail polish or artificial
				  fingernails when working with exposed food. 
				  Pf
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 61-25.2-3 - PERSONAL CLEANLINESS › Section 61-25.2-303 - Jewelry

Current through Register Vol. 48, No. 6, June 28, 2024
2-303.11
Prohibition.
(A) Except for a
				  plain ring such as a wedding band, while preparing food, food employees shall
				  not wear jewelry, including medical information jewelry, on their arms or
				  hands.
(B) If jewelry cannot be
				  removed for medical or religious reasons, it must be covered with a clean
				  intact single-use glove when working with food.
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 61-25.2-3 - PERSONAL CLEANLINESS › Section 61-25.2-304 - Outer Clothing

Current through Register Vol. 48, No. 6, June 28, 2024
2-304.11
Clean Condition.
Food employees shall wear clean outer clothing to prevent
					 contamination of food, equipment, utensils, linens, and single-service and
					 single-use articles.
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 61-25.2-4 - HYGIENIC PRACTICES › Section 61-25.2-401 - Food Contamination Prevention

Current through Register Vol. 48, No. 6, June 28, 2024
2-401.11
Eating, Drinking, or Using Tobacco.
(A) Except as specified in (B) of this
				  section, an employee shall eat, drink, or use any form of tobacco only in
				  designated areas where the contamination of exposed food, clean equipment,
				  utensils, linens, unwrapped single-service and single-use articles or other
				  items needing protection cannot result.
(B) A food employee may drink from a closed
				  beverage container if the container is handled to prevent contamination of:
(1) The food employee's hands;
(2) The container; and
(3) Exposed food, clean equipment, utensils,
				  and linens; and unwrapped single-service and single-use articles.
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 61-25.2-4 - HYGIENIC PRACTICES › Section 61-25.2-402 - Hair Restraints

Current through Register Vol. 48, No. 6, June 28, 2024
2-402.11
Effectiveness.
(A) Except as
				  provided in (B) of this section, food employees shall wear hair restraints such
				  as hats, hair covering and nets, beard restraints, and clothing that covers
				  body hair that are designed and worn to effectively keep their hair from
				  contacting exposed food, clean equipment, utensils, linens, and unwrapped
				  single-service or single-use articles.
(B) This section does not apply to food
				  employees such as counter staff who only serve beverages and wrapped or
				  packaged food, hostesses, and wait staff, if they present a minimal risk of
				  contaminating exposed food, clean equipment, utensils, linens and unwrapped
				  single-service or single-use articles.
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 61-25.2-4 - HYGIENIC PRACTICES › Section 61-25.2-403 - Animals

Current through Register Vol. 48, No. 6, June 28, 2024
2-403.11
Handling Prohibition.
(A) Except
				  as specified in (B) of this section, food employees may not care for or handle
				  animals that may be present such as patrol dogs, service animals, or pets that
				  are allowed as specified in 6-501.115 (B)(2) through (5) or section 9-3
				  "Outdoor Pet Dining". 
				  Pf
(B) Food employees with service animals may
				  handle or care for their service animals, and food employees may handle or care
				  for fish in aquariums or molluscan shellfish or crustacean in display tanks, if
				  they wash their hands as specified in 2-301.12 and 2-301.14(C).
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 61-25.2-5 - RESPONDING TO CONTAMINATION EVENTS › Section 61-25.2-501 - Procedures for Responding

Current through Register Vol. 48, No. 6, June 28, 2024
2-501.11
Clean-up of Vomiting and Diarrheal Events.
A retail food establishment shall have written procedures
					 for employees to follow when responding to vomiting or diarrheal events that
					 involve the discharge of vomitus or fecal matter onto surfaces in the retail
					 food establishment. The procedures shall address the specific actions employees
					 must take to minimize the spread of contamination and the exposure of
					 employees, consumers, food, and surfaces to vomitus or fecal matter. 
					 Pf
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-1 - CHARACTERISTICS › Section 61-25.3-101 - Condition

Current through Register Vol. 48, No. 6, June 28, 2024
3-101.11
Safe, Unadulterated, and Honestly Presented.
Food shall be safe, unadulterated, and, as specified under
					 3-601.12, honestly presented. 
					 P
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Section 61-25.3-201 - Sources

Current through Register Vol. 48, No. 6, June 28, 2024
3-201.11
Compliance with Food Law.
(A)
				  Food shall be obtained from sources that comply with law. 
				  P
(B) Food prepared in a private home shall not
				  be used or offered for human consumption in a retail food establishment. 
				  P
(C) Packaged food shall be labeled as
				  specified in law, including 21 CFR 101,
Food Labeling
, 9 CFR
				  317,
Labeling, Marking Devices, and Containers
, and 9 CFR 381
				  Subpart N,
Labeling and Containers
, and as specified under
				  3-202.17 and 3-202.18.Pf
(D) Fish, other than those specified in
				  3-402.11(B), that are intended for consumption in raw or undercooked form and
				  allowed as specified in 3-401.11(D), may be offered for sale or service if they
				  are obtained from a supplier that freezes the fish as specified under 3-402.11
				  or if they are frozen on the premises as specified under 3-402.11 and records
				  are retained as specified under 3-402.12.
(E) Whole-muscle, intact beef steaks that are
				  intended for consumption in an undercooked form without a consumer advisory as
				  specified in 3-401.11(C) shall be:
(1)
				  Obtained from a food processing plant that, upon request by the purchaser,
				  packages the steaks and labels them to indicate that the steaks meet the
				  definition of whole-muscle, intact beef, 
				  Pf or
(2) Deemed acceptable by the Department based
				  on other evidence,Pf
(3) If individually cut in a retail food
				  establishment:
(a) Cut from whole-muscle
				  intact beef that is labeled by a food processing plant as specified in (E)(1)
				  of this section or identified as specified in (E)(2) of this section, 
				  P
(b) Prepared so they remain intact, 
				  Pf and
(c) If packaged for undercooking in a retail
				  food establishment, labeled as specified in (E)(1) of this section or
				  identified as specified in (E)(2) of this section. 
				  Pf
(F) Meat and poultry that is not a
				  ready-to-eat food and is in a packaged form when it is offered for sale or
				  otherwise offered for consumption shall be labeled to include safe handling
				  instructions as specified in law, including
				  9 CFR
				  317.2(l) and 9 CFR
				  381.125(b).
(G) Eggs that have not
				  been specifically treated to destroy all viable
Salmonellae
shall be labeled to include safe handling instructions as specified in law,
				  including
				  21 CFR
				  101.17(h).
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Section 61-25.3-202 - Specifications for Receiving

Current through Register Vol. 48, No. 6, June 28, 2024
3-202.11
Temperature.
(A) Except as
				  specified in (B) of this section, refrigerated, time/temperature control for
				  safety food shall be at a temperature of 41 degree F (5 degree C) or below when
				  received. 
				  P
(B) If a temperature other than 41 degree F
				  (5 degree C) for a time/temperature control for safety food is specified in law
				  governing its distribution, such as laws governing milk and molluscan
				  shellfish, the food may be received at the specified temperature.
(C) Raw eggs shall be received in
				  refrigerated equipment that maintains an ambient air temperature of 45 degrees
				  F (7 degrees C) or less. 
				  P
(D) Time/temperature control for safety food
				  that is cooked to a temperature and for a time specified under 3-401.11 through
				  3-401.13 and received hot shall be at a temperature of 135 degrees F (57
				  degrees C) or above. 
				  P
(E) A food that is labeled frozen and shipped
				  frozen by a food processing plant shall be received frozen. 
				  Pf
(F) Upon receipt, time/temperature control
				  for safety food shall be free of evidence of previous temperature abuse. 
				  Pf
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Section 61-25.3-203 - Original Containers and Records

Current through Register Vol. 48, No. 6, June 28, 2024
3-203.11
Molluscan Shellfish, Original Container.
(A) Except as specified in (B) through (D) of
				  this section, molluscan shellfish may not be removed from the container in
				  which they are received other than immediately before sale or preparation for
				  service.
(B) For display purposes,
				  shellstock may be removed from the container in which they are received,
				  displayed on drained ice, or held in a display container, and a quantity
				  specified by a consumer may be removed from the display or display container
				  and provided to the consumer if:
(1) The
				  source of the shellstock on display is identified as specified under 3-202.18
				  and recorded as specified under 3-203.12 and
(2) The shellstock are protected from
				  contamination.
(C)
				  Shucked shellfish may be removed from the container in which they were received
				  and held in a display container from which individual servings are dispensed
				  upon a consumer's request if:
(1) The
				  labeling information for the shellfish on display as specified under 3-202.17
				  is retained and correlated to the date when or dates during which the shellfish
				  are sold or served, and
(2) The
				  shellfish are protected from contamination.
(D) Shucked shellfish may be removed from the
				  container in which they were received and repacked in consumer self-service
				  containers where allowed by law if:
(1) The
				  labeling information for the shellfish is on each consumer self-service
				  container as specified under 3-202.17 and 3-602.11;
(2) The labeling information as specified
				  under 3-202.17 is retained and correlated with the date when or dates during
				  which the shellfish are sold or served;
(3) The labeling information and dates
				  specified under (D)(2) of this section are maintained for ninety (90) days;
				  and
(4) The shellfish are protected
				  from contamination.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Section 61-25.3-301 - Preventing Contamination by Employees

Current through Register Vol. 48, No. 6, June 28, 2024
3-301.11
Preventing Contamination from Hands.
(A) Food employees shall wash their hands as
				  specified under 2-301.12.
(B)
				  Except when washing fruits and vegetables as specified under 3-302.15 or as
				  specified in (D) of this section, food employees may not contact exposed,
				  ready-to-eat food with their bare hands and shall use suitable utensils such as
				  deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. 
				  P
(C) Food employees shall minimize bare hand
				  and arm contact with exposed food that is not in a ready-to-eat form. 
				  Pf
(D) Paragraph (B) of this section does not
				  apply to a food employee who contacts exposed, ready-to-eat food with bare
				  hands at the time the ready-to-eat food is being added as an ingredient to a
				  food that:
(1) Contains a raw animal food and
				  is to be cooked in the retail food establishment to heat all parts of the food
				  to the minimum temperatures specified in 3-401.11(A) and (B) or 3-401.12,
				  or
(2) Does not contain a raw
				  animal food but is to be cooked in the retail food establishment to heat all
				  parts of the food to a temperature of at least 145 degree F (63 degree
				  C).
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Section 61-25.3-302 - Preventing Food and Ingredient Contamination

Current through Register Vol. 48, No. 6, June 28, 2024
3-302.11
Packaged and Unpackaged Food -
				  Separation, Packaging, and Segregation.
(A) Food shall be protected from cross
				  contamination by:
(1) Except as specified in
				  (1)(d) below, separating raw animal foods during storage, preparation, holding,
				  and display from:
(a) Raw ready-to-eat food
				  including other raw animal food such as fish for sushi or molluscan shellfish,
				  or other raw ready-to-eat food such as fruits and vegetables, 
				  P and
(b) Cooked ready-to-eat food; 
				  P and
(c) Fruits and vegetables before they are
				  washed; 
				  P and
(d) Frozen, commercially processed and
				  packaged raw animal food may be stored or displayed with or above frozen,
				  commercially processed and packaged, ready-to-eat food.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Section 61-25.3-303 - Preventing Contamination from Ice Used as a Coolant

Current through Register Vol. 48, No. 6, June 28, 2024
3-303.11
Ice Used as Exterior Coolant,
				  Prohibited as Ingredient.
After use as a medium for cooling the exterior surfaces of
					 food such as melons or fish, packaged foods such as canned beverages, or
					 cooling coils and tubes of equipment, ice may not be used as food. 
					 P
3-303.12
Storage or Display of Food in
				  Contact with Water or Ice.
(A) Packaged
				  food may not be stored in direct contact with ice or water if the food is
				  subject to the entry of water because of the nature of its packaging, wrapping,
				  or container or its positioning in the ice or water.
(B) Except as specified in (C) and (D) of
				  this section, unpackaged food may not be stored in direct contact with
				  undrained ice.
(C) Whole, raw
				  fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or
				  cut potatoes; and tofu may be immersed in ice or water.
(D) Raw poultry and raw fish that are
				  received immersed in ice in shipping containers may remain in that condition
				  while in storage awaiting preparation, display, service, or sale.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Section 61-25.3-304 - Preventing Contamination from Equipment, Utensils, and Linens

Current through Register Vol. 48, No. 6, June 28, 2024
3-304.11
Food Contact with Equipment
				  and Utensils.
Food shall only contact surfaces of:
(A) Equipment and utensils that are cleaned
				  as specified under Section 4-6 of this regulation and sanitized as specified
				  under Section 4-7 of this regulation; 
				  P
(B) Single-service and single-use articles; 
				  P or
(C) Linens, such as cloth napkins, as
				  specified in 3-304.13 that are laundered as specified under Section 4-8 of this
				  regulation. 
				  P
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Section 61-25.3-305 - Preventing Contamination from the Premises

Current through Register Vol. 48, No. 6, June 28, 2024
3-305.11
Food Storage.
(A) Except as specified in (B) and (C) of
				  this section, food shall be protected from contamination by storing the food:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust,
				  or other contamination; and
(3) At
				  least 15 cm (6 inches) above the floor.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Section 61-25.3-306 - Preventing Contamination by Consumers

Current through Register Vol. 48, No. 6, June 28, 2024
3-306.11
Food Display
Except for nuts in the shell and whole, raw fruits and
					 vegetables that are intended for hulling, peeling, or washing by the consumer
					 before consumption, food on display shall be protected from contamination by
					 the use of packaging; counter, service line, or salad bar food guards; display
					 cases; or other effective means. 
					 P
3-306.12
Condiments, Protection.
Condiments shall be protected from contamination by being
					 kept in dispensers that are designed to provide protection, protected food
					 displays provided with the proper utensils, original containers designed for
					 dispensing, or individual packages or portions.
3-306.13
Consumer Self-Service
				  Operations.
(A) Raw, unpackaged animal
				  food, such as beef, lamb, pork, poultry, and fish may not be offered for
				  consumer self-service. 
				  P This paragraph does not apply to:
(1) Consumer self-service of ready-to-eat
				  foods at buffets or salad bars that serve foods such as sushi or raw
				  shellfish;
(2) Ready-to-cook
				  individual portions for immediate cooking and consumption on the premises such
				  as consumer-cooked meats or consumer-selected ingredients for Mongolian
				  barbecue; or
(3) Raw, frozen,
				  shell-on shrimp, or lobster.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Section 61-25.3-307 - Preventing Contamination from Other Sources

Current through Register Vol. 48, No. 6, June 28, 2024
3-307.11
Miscellaneous Sources of
				  Contamination.
Food shall be protected from contamination that may result
					 from a factor or source not specified under 3-301 through
					 3-306.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN › Section 61-25.3-401 - Cooking

Current through Register Vol. 48, No. 6, June 28, 2024
3-401.11
Raw
				  Animal Foods.
(A) Except as specified
				  under (B), (C), and (D) of this section, raw animal foods such as eggs, fish,
				  meat, poultry, and foods containing these raw animal foods shall be cooked to
				  heat all parts of the food to a temperature and for a time that complies with
				  one of the following methods based on the food that is being cooked:
(1) 145 degrees F (63 degrees C) or above for
				  fifteen (15) seconds for: 
				  P
(a) Raw eggs that are broken and prepared in
				  response to a consumer's order and for immediate service, 
				  P and
(b) Except as specified under (A)(2) and
				  (A)(3) and (B), and in (C) of this section, fish and intact meat including game
				  animals commercially raised for food as specified under 3-201.17(A)(1) and game
				  animals under a voluntary inspection program as specified under
				  3-201.17(A)(2);P
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN › Section 61-25.3-402 - Freezing

Current through Register Vol. 48, No. 6, June 28, 2024
3-402.11
Parasite Destruction.
(A) Except
				  as specified in (B) of this section, before service or sale in ready-to-eat
				  form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish
				  shall be:
(1) Frozen and stored at a
				  temperature of -4 degrees F (-20 degrees C) or below for a minimum of one
				  hundred sixty-eight (168) hours (seven (7) days) in a freezer; 
				  P
(2) Frozen at -31 degrees F (-35 degrees C)
				  or below until solid and stored at -31 degrees F (-35 degrees C) or below for a
				  minimum of fifteen (15) hours; 
				  P or
(3) Frozen -31 degrees F (-35 degrees C) or
				  below until solid and stored at -4 degrees F (-20 degrees C) or below for a
				  minimum of twenty-four (24) hours. 
				  P
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN › Section 61-25.3-403 - Reheating

Current through Register Vol. 48, No. 6, June 28, 2024
3-403.10
Preparation for Immediate Service.
Cooked and refrigerated food that is fully prepared for
					 immediate service in response to an individual consumer order, such as a roast
					 beef sandwich au jus, may be served at any temperature.
3-403.11
Reheating for Hot
				  Holding.
(A) Except as specified under
				  (B), (C) and (E) of this section, time/temperature control for safety food that
				  is cooked, cooled, and reheated for hot holding shall be reheated so that all
				  parts of the food reach a temperature of at least 165 degrees F (74 degrees C)
				  for fifteen (15) seconds. 
				  P
(B) Except as specified under (C) of this
				  section, time/temperature control for safety food reheated in a microwave oven
				  for hot holding shall be reheated so that all parts of the food reach a
				  temperature of at least 165 degrees F (74 degrees C) and the food is rotated or
				  stirred, covered, and allowed to stand covered for two (2) minutes after
				  reheating. 
				  P
(C) Ready-to-eat time/temperature control for
				  safety food that has been commercially processed and packaged in a food
				  processing plant that is inspected by the food regulatory authority that has
				  jurisdiction over the plant shall be heated to a temperature of at least 135
				  degrees F (57 degrees C) for hot holding. 
				  P
(D) Reheating for hot holding as specified
				  under (A) through (C) of this section shall be done rapidly and the time the
				  food is between 41 degrees F (5 degrees C) and the temperatures specified under
				  (A) through (C) of this section may not exceed two (2) hours. 
				  P
(E) Remaining unsliced portions of meat
				  roasts that are cooked as specified under 3-401.11(B) may be reheated for hot
				  holding using the oven parameters and minimum time and temperature conditions
				  specified under 3-401.11(B).
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN › Section 61-25.3-404 - Other Methods

Current through Register Vol. 48, No. 6, June 28, 2024
3-404.11
Treating Juice
.
Juice packaged in a retail food establishment shall
					 be:
(A) Treated under a HACCP plan as
				  specified in 8-201.14 to attain a 5-log reduction, which is equal to a 99.999
				  percent reduction, of the most resistant microorganism of public health
				  significance; 
				  P or
(B) Labeled, if not treated to yield a 5-log
				  reduction of the most resistant microorganism of public health significance, as
				  specified in
				  21 CFR
				  101.17(g),
Food
				  Labeling, Warning, Notice, and Safe Handling Statements
, juices that
				  have not been specifically processed to prevent, reduce, or eliminate the
				  presence of pathogens with the following, "WARNING: This product has not been
				  pasteurized and, therefore, may contain harmful bacteria that can cause serious
				  illness in children, the elderly, and persons with weakened immune systems." 
				  Pf
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-5 - LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN › Section 61-25.3-501 - Temperature and Time Control

Current through Register Vol. 48, No. 6, June 28, 2024
3-501.11
Frozen Food.
Stored frozen foods shall be maintained frozen.
3-501.12
Time/Temperature
				  Control for Safety, Slacking.
Frozen time/temperature control for safety food that is
					 slacked to moderate the temperature shall be held:
(A) Under refrigeration that maintains the
				  food temperature at 41 degrees F (5 degrees C) or less; or
(B) At any temperature if the food remains
				  frozen.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-5 - LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN › Section 61-25.3-502 - Specialized Processing Methods

Current through Register Vol. 48, No. 6, June 28, 2024
3-502.11
Special Processes Requiring a Variance.
A retail food establishment shall obtain a variance from
					 the Department as specified in 8-103.10 and under 8-103.11 before: 
					 Pf
(A) Smoking food as a method of food
				  preservation rather than as a method of flavor
				  enhancement;Pf
(B) Curing food; 
				  Pf
(C) Using food additives or adding components
				  such as vinegar: 
				  Pf
(1) As a method of food preservation rather
				  than as a method of flavor enhancement, 
				  Pf or
(2) To render a food so that it is not a
				  time/temperature control of safety food; 
				  Pf
(D) Packaging time/temperature control for
				  safety food using a reduced oxygen packaging method except where the growth of
				  and toxin formation by
Clostridium botulinum
and the growth of
Listeria monocytogenes
are controlled as specified under
				  3-502.12; 
				  Pf
(E) Custom processing animals that are for
				  personal use as food and not for sale or service in a food establishment; 
				  Pf
(F) Preparing food by another method that is
				  determined by the Department to require a variance; 
				  Pf
(G) Sprouting seeds or beans; 
				  Pf or
(H) Using additives or acidification when the
				  process is for flavor enhancement only. Retail food establishments using
				  additives or acidification for flavor enhancement only shall provide a written
				  statement, in lieu of a HACCP plan, which shall describe foods prepared and
				  essential safety measures implemented.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-6 - FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING › Section 61-25.3-601 - Accurate Representation

Current through Register Vol. 48, No. 6, June 28, 2024
3-601.11
Standards of Identity.
Packaged food shall comply with standard of identity
					 requirements in 21 CFR 131-169 and 9 CFR 319,
Definitions and Standards
					 of Identity or Composition
, and the general requirements in 21 CFR
					 130,
Food Standards: General
and 9 CFR 319 Subpart A,
General
.
3-601.12
Honestly Presented.
(A) Food shall be offered for human
				  consumption in a way that does not mislead or misinform the consumer.
(B) Food or color additives, colored
				  overwraps, or lights shall not be used to misrepresent the true appearance,
				  color, or quality of a food.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-6 - FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING › Section 61-25.3-602 - Labeling

Current through Register Vol. 48, No. 6, June 28, 2024
3-602.11
Food
				  Labels.
(A) Food packaged in a retail
				  food establishment shall be labeled as specified in law.
(B) Label information shall include:
(1) The common name of the food or, absent a
				  common name, an adequately descriptive identity statement;
(2) The name and place of business of the
				  manufacturer, packer, or distributor; and
(3) The name of the food source for each
				  major food allergen contained in the food or a disclaimer that any major food
				  allergen may be contained in the food.
(C) Bulk food that is available for consumer
				  self-dispensing shall be prominently labeled with the following information in
				  plain view of the consumer:
(1) The
				  manufacturer's or processor's label that was provided with the food
				  or
(2) A card, sign, or other
				  method of notification that includes the information specified under
				  Subparagraphs (B)(1) - (3) of this section.
(D) Bulk, unpackaged foods such as bakery
				  products and unpackaged foods that are portioned to consumer specification need
				  not be labeled if:
(1) A health, nutrient
				  content, or other claim is not made;
(2) There are no state or local laws
				  requiring labeling; and
(3) The
				  food is manufactured or prepared on the premises of the retail food
				  establishment or at another retail food establishment or a food processing
				  plant that is owned by the same person and is regulated by the food regulatory
				  agency that has jurisdiction.
South Carolina Code of Regulations › Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL › Subchapter 61-25 - Retail Food Establishments › Chapter 61-25.3 - FOOD › Part 61-25.3-6 - FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING › Section 61-25.3-603 - Consumer Advisory

Current through Register Vol. 48, No. 6, June 28, 2024
3-603.11
Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise
				  Processed to Eliminate Pathogens.
(A)
				  Except as specified in 3-401.11(C), 3-401.11(D)(4), and 3-801.11(C), if an
				  animal food, such as beef, eggs, fish, lamb, pork, poultry, or shellfish, is
				  served or sold raw, undercooked, or without otherwise being processed to
				  eliminate pathogens, either in ready-to-eat form or as an ingredient in another
				  ready-to-eat food, the permit holder shall inform consumers of the
				  significantly increased risk of consuming such foods by way of a disclosure and
				  reminder as specified in (B) and (C) of this section using brochures, deli case
				  or menu advisories, label statements, table tents, placards, or other effective
				  written means. 
				  Pf
(B) Disclosure shall include:
(1) A description of the animal-derived
				  foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar
				  salad," and "hamburgers (can be cooked to order)";Pf
				  or
(2) Identification of the
				  animal-derived foods by asterisking them to a footnote that states that the
				  items are served raw, or undercooked, or contain (or may contain) raw or
				  undercooked ingredients. 
				  Pf
(C) Reminder shall include asterisking the
				  animal-derived foods requiring disclosure to a footnote that states:
(1) Regarding the safety of these items,
				  written information is available upon request; 
				  Pf
(2) Consuming raw or undercooked meats,
				  poultry, seafood, shellfish, or eggs may increase your risk of foodborne
				  illness; 
				  Pf or
(3) Consuming raw or undercooked meats,
				  poultry, seafood, shellfish, or eggs may increase your risk of foodborne
				  illness, especially if you have certain medical conditions. 
				  Pf
(D) Packaged raw milk may be sold in packaged
				  form provided it is bottled pursuant to the requirements of R.61-34,
Raw Milk for Human Consumption,
and provided a disclosure and
				  reminder placard that is located at the point of sale. 
				  Pf