S.C. Code Regs. § ch. 61, 61-25, ch. 61-25.9, pt. 61-25.9-2

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

Part 61-25.9-2 - MEAT/MEAT PRODUCT AND FISH/FISH PRODUCT SALES

This standard shall apply to meat/meat products and fish/fish products from source or preparation site to the point of sale.

(A)General.

(1) Meat/meat products and fish/fish products shall be protected from contamination by use of packaging or covered containers while being transported.

(2) Meat/meat products and fish/fish products being transported shall meet the requirements and sections of this regulation relating to approved source, food supplies, food protection, food storage, and sanitary control of liquid waste.

(3) Acceptable products for meat/meat products and fish/fish products sales under this standard are as follows:

(a) Prepackaged frozen meat and fish/fish products which are processed and packaged in an approved food processing plant and are sold by the package or case,

(b) Fresh unprocessed fish/fish products from an approved source which are whole, or

(c) Fresh unprocessed shrimp with either the heads on or heads removed.

(B)Employees.

Meat/meat products and seafood and freshwater fish shall be delivered by persons with clean hands and wearing clean clothing.

(C)Food.

(1) All food/ice shall be obtained from sources approved by the Department.

(2) Meat/meat products and fish/fish products shall be protected from contamination when transported with other products.

(3) All food employees shall hold and display food according to all applicable sections of Chapter 3, Food.

(4) 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.

(5) Whole unpackaged fish/fish products may be stored in ice made from drinking water or obtained from an approved source.

(6) Ice used as a coolant for foods shall not be used for edible ice.

(7) During transport of meat/meat products and fish/fish products, there shall be at least one temperature measuring device for checking temperatures of food that meets the following requirements:

(a) Able to be calibrated; and

(b) Appropriate for the food density being checked.

(8) All fresh meat/meat products and fish/fish products shall be transported so as to maintain a temperature of 41 degrees F (5 degrees C) or below during the transportation period.

(D)Cleanliness/ Maintenance.

(1) If meat/meat products and fish/fish products reach their destination at 41 degrees F (5 degrees C) or below, vehicles need not be refrigerated.

(2) The storage portion of each vehicle shall be washed and cleaned.

S.C. Code Regs. ch. 61, 61-25, ch. 61-25.9, pt. 61-25.9-2

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.