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Regulation 61-25 Retail Food Establishments

Regulation 61-25 Retail Food Establishments. Revisions and Implementation Information. Purpose. Regulation 61-25 was developed to be compatible with the current version of the FDA Food Code while maintaining specific South Carolina Food Industry needs

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Regulation 61-25 Retail Food Establishments

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  1. Regulation 61-25 Retail Food Establishments Revisions and Implementation Information

  2. Purpose Regulation 61-25 was developed to be compatible with the current version of the FDA Food Code while maintaining specific South Carolina Food Industry needs FDA Food Code is a food safety regulation based on science Establish a process for evaluating and allowing variances

  3. Revisions Potentially hazardous foods are now referred to as Time/Temperature Control for Safety Food (TCS)(1-201.10.B.127) All cooked plant food and leafy greens are covered under TCS foods (1-201.10(B)(131) & (3-401.13) Cooling of TCS foods from 130°F to 45°F within a total of 6 hours (3-501.14) Allowance of time as a public health control instead of temperature (3-501.19)

  4. Revisions No “bare hand contact” with Ready to Eat foods (3-301.11) Clear language for consumer advisories for foods such as undercooked hamburger and tenderized whole muscle meats (3-603) Changes in records and labeling requirements for Molluscan Shellfish, particularly those that are displayed, repacked and served per customer order, the tags/labels must be retained and correlated with the date(s) shellfish are served or sold (3-203.11 & 12)

  5. Revisions Requirement for employees to report diseases that are transmissible through food to the PIC (2-201.11) Personal hygiene includes hair and beard restraints designed to effectively prevent hair from contacting food and food contact surfaces (2-402.11) and a definitive rule on fingernail length (2-302.11)

  6. Revisions The creation of a new combined application and permit document (updated form) which will denote any conditions and special provisions for that operation (8-304.11) Requirement for new commercial food equipment to be certified or classified to ANSI/ NSF Commercial Food Equipment Standards or BISSC or other accredited ANSI food equipment sanitation certification (residential counter-top appliances such as crock pots, coffee makers, toaster ovens and microwaves are exempt as are shelving and freezers) (4-205.10)Equipment and facilities approved prior to the effective date of the regulation will continue to be approved as long as they can be maintained in a sanitary condition (8-101.10)

  7. Revisions Reduction in the required hot water temperatures from 140°F to not less than 110°F for general use (manual dishwashing only) and 110°F to 100°F for handwashing (4-501.19, 4-501.110.B & (5-202.12) Hot water system for new retail food establishments to be a dedicated hot water system, not to be shared by hotel guest rooms, showers, laundries, etc. (5-103.11.B)

  8. Delayed ImplementationFull implementation 2 years Requiring new refrigeration equipment to be capable of maintaining 41°F or below cold holding temperature. The cold holding temperature has been reduced to 41°F to provide a barrier to the growth of Listeria monocytogenes (3-501.16) Date Marking of Ready to Eat foods, providing a barrier to the growth of Listeria monocytogenes (3-501.17) Requiring hot holding to be 135°F or above (currently 130°F) (3-501.16) One manager or person with supervisory responsibility per facility(permit) is required to be certified by a food protection manager certification program (2-102.12)

  9. Updated Forms • Inspection Report • An updated inspection form with the same “risk based” inspection • Application/Permit Document • An updated application form that will become a permit document when approved by the Department

  10. Components of Inspection

  11. Form 1722A Retail Food Establishment Inspection Report

  12. Information on the Back of Retail Food Establishment Inspection Report

  13. Overview of Retail Food Establishment Inspection Report (Form 1722A) Foodborne Illness Risk Factors & Interventions (Left side) Items: 1 – 27 Citations: Priority & Priority Foundation Citations Few Core Citations Points: Full and Reduced NA NO: Applicable only where you see them Items: 28 – 54 Citations:Core Citations Few Priority & Priority Foundation Citations Points: Full and Reduced NA NO: Applicable only where you see them Good Retail Practices(Right Side)

  14. Form 1722B Retail Food Establishment Documentation Report

  15. Documentation Report Form 1722B • Temperature Observations • Product • Process • Location • Example: Chicken, Cooking, 165°F, Flat Grill

  16. CDI(Correction During Inspection)

  17. CV (Consecutive Violations - Foodborne Illness Risk Factors & Intervention) Recognizing CV

  18. APPLICATION/PERMIT • Dual purpose form serves as an application and permit document • Completed by applicant and verified by DHEC when permit is issued

  19. Application Instructions • Applicant - Owner or Officer of the Legal Entity • Submit a completed Application 30 Days before Planned Opening with fee (No change in fee amount) • Request Pre-operational Inspection 14 Days prior to Permit Inspection • Additional Documentation submitted with Application (if applicable)

  20. Application Information • New/Remodel/Change of Ownership/ Change or Amendment to Permit • Type of Retail Food Establishment Restaurant, Institution, Grocery Store, etc. • Equipment list • Water source, method of sewage and trash disposal

  21. Processes and Foods Served • List of Foods/Menu • Volume of Food • Consumer Advisory • Variance requested/approved

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