S.C. Code Regs. § § 61-25.2-102

Current through Register Vol. 48, 12, December 27, 2024

Section 61-25.2-102 - Knowledge

2-102.11Demonstration.

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

2-102.12Certified Food Protection Manager and Food Handler Certification.

(A) At least one employee that has supervisory and management responsibility, the authority to direct and control food preparation and service, the ability to enforce employee health policies, and a frequent presence at the facility shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

(B) At all times during operation, the person in charge shall be a certified food handler or a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

(C) This section does not apply to certain types of retail food establishments deemed by the Department to pose minimal risk of causing, or contributing to, foodborne illness based on the nature of the operation and the extent of food preparation.

2-102.20Food Protection Manager Certification.

(A) A person in charge who demonstrates knowledge by being a food protection manager that is certified by a food protection manager certification program that is evaluated and listed by a Conference for Food Protection recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with 2-102.11(B).

(B) A retail food establishment that has an employee that is certified by a food protection manager certification program that is evaluated and listed by a Conference for Food Protection recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with 2-102.12.

S.C. Code Regs. § 61-25.2-102

Replaced and amended by State Register Volume 38, Issue No. 6, eff 6/27/2014; State Register Volume 43, Issue No. 05, eff. 5/24/2019.