S.C. Code Regs. § 61-103.I
Current through Register Vol. 48, No. 07, July 26, 2024
Section 61-103.I - Food Service(1) Food: (II) (a) Nutrition: (1) The food service program shall provide nutritionally balanced meals which meet USDA guidelines and the Recommended Dietary Allowance of the National Research Council for children and adolescents. Menus shall be developed by a dietitian and shall provide the essential nutrients for proper growth and maintenance for healthy bodies. The food service shall endeavor to provide tasty, nutritious, and eye-appealing meals in an effort to promote the healing process for the total development of the child.(2) A dietitian shall be employed on a consultative basis. Responsibilities of the dietician shall be: (a) To observe the operation of the Food Service Program and to provide suggestions for improvement based on those observations.(b) To develop and/or approve menus which meet acceptable nutrition standards.(c) To establish dietary policies and procedures.(d) To prepare specialized menus for residents who have orders from a physician regarding a special diet and provide instruction for the dietary staff as to how to prepare any special food items.(e) To review resident charts and counsel with a resident and family regarding special dietary needs.(f) To provide inservice for staff as indicated.(g) To develop food service documentation procedures and then review records of the documentation.(h) To prepare quarterly Quality Assurance reports for review of Food Services.(b) Food Supplies: (1) All food in the facility shall be from sources approved or considered satisfactory by the Department, and shall be clean, wholesome, free from spoilage, free from adulteration and misbranding, and safe for human consumption.(2) Grade A pasteurized whole or lowfat milk and milk products shall be used or served. Grade A pasteurized dry milk may only be used in cooked food.(c) Food Protection: While being stored, prepared, served or transported, all food shall be protected from contamination and spoilage. Each cold storage facility used for the storage of perishable food shall be provided with an approved indicating thermometer accurate to 3 degrees Fahrenheit.(1) Temperatures:(a) All potentially hazardous food shall be maintained at safe temperatures (45 degrees Fahrenheit or below, or 140 degrees Fahrenheit or above), except during necessary periods of preparation and service.(b) All perishable food shall be protected from spoilage by storage at proper temperatures.(c) Frozen food shall be kept at such temperatures so as to remain frozen. Potentially hazardous frozen food shall be thawed at refrigerator temperatures of 45 degrees Fahrenheit or below; or under cool, potable running water (76 degrees Fahrenheit or below); or quick-thawed as part of the cooking process.(d) Poultry and stuffings shall be heated throughout to a minimum temperature of 165 degrees Fahrenheit, with no interruption of the initial cooking process.(e) Pork and pork products which have not been specially treated to destroy trichinae shall be thoroughly cooked to heat all parts of the meat to at least 150 degrees Fahrenheit.(2) Storage: (a) Containers of food shall be stored above the floor on clean surfaces, in such a manner as to be protected from splash and other contamination.(b) Food not subject to further washing or cooking before serving shall be stored in such a manner as to be protected against contamination from food requiring washing or cooking.(c) Poisonous and toxic materials shall be identified, and secured in cabinets which are used for no other purpose.(3) Preparation: (a) Suitable utensils shall be provided and used to minimize handling of food at all points where food is prepared.(b) Raw fruits and vegetables shall be washed before use.(c) Individual portions of food, once served to the resident, shall not be reserved. (2) Personnel: (II) (a) Health and Disease Controls: (1) While affected with any disease in a communicable form, or while a carrier of such disease, or while afflicted with boils, infected wounds, sores, or an acute respiratory infection, no person shall work in any area of food-service in any capacity in which there is a likelihood of such person contaminating food or food-contact surfaces with pathogenic organisms, or transmitting disease to other individuals.(2) If the manager or person in charge of the facility has reason to suspect that any worker has contracted any disease in a communicable form or has become a carrier of such disease, he shall notify the health authority immediately.(3) Only authorized dietary employees and other designated staff shall be allowed in the kitchen.(b) Cleanliness: All workers shall wear clean outer garments, maintain a high degree of personal cleanliness and conform to hygienic practices while on duty. (1) All workers shall thoroughly wash their hands and arms with soap and warm water as often as may be required to remove soil and contamination.(2) Workers shall keep their fingernails clean, reasonably short and neatly trimmed.(3) Hair restraints shall be used by workers engaged in the preparation and service of food to keep hair from food and food-contact surfaces.(4) Workers shall not use tobacco in any form while engaged in food preparation or service, or while in equipment and utensil washing or food-preparation areas. (3) Food Equipment and Utensils: (II) (a) Sanitary Design, Construction, and Installation of Equipment and Utensils: All equipment and utensils shall be so designed and of such material and workmanship as to be smooth, easily cleanable and durable, and shall be in good repair. (1) The food-contact surfaces of such equipment and utensils shall be accessible, easily cleanable, nontoxic, corrosion resistant and relatively nonabsorbent.(2) All equipment shall be so installed and maintained as to facilitate the cleaning thereof, and of all adjacent areas.(3) Surfaces of equipment not intended for contact with food but which are exposed to splash, food debris, or otherwise require frequent cleaning, shall be of such material and in such repair as to be readily maintained in a clean and sanitary manner.(b) Cleanliness of Equipment and Utensils: (1) Non-food-contact surfaces of equipment shall be cleaned at such intervals as to keep them in a clean and sanitary condition. Cooking surfaces of equipment shall be cleaned at least once a day, or as often as necessary.(2) All kitchenware and food-contact surfaces of equipment used in storage, preparation or serving of food or drink shall be thoroughly cleaned after each use.(3) All eating and drinking utensils shall be thoroughly cleaned and sanitized after each use.(4) All utensils and food-contact surfaces of equipment used in the preparation, service, display, or storage of potentially hazardous food shall be thoroughly cleaned and sanitized.(5) Methods and Facilities for Washing and Sanitizing:(a) Prior to washing, all equipment and utensils shall be preflushed or prescraped and, when necessary, presoaked to remove gross food particles and soil.(b) Effective concentrations of a suitable detergent shall be used in both manual and mechanical dishwashing.(c) When manual dishwashing is employed, an approved two-compartment sink and a container of adequate length, width, and depth to completely immerse all tableware for final sanitization shall be provided and used. Equipment and utensils shall be washed in a reasonably clean detergent solution, rinsed thoroughly and sanitized by immersion for a period of at least one (1) minute in a sanitizing solution containing: (1) At least 50 ppm of available chlorine at a temperature not less than 75 degrees Fahrenheit; or(2) At least 12.5 ppm of available iodine in a solution having a pH not higher than 5.0 and a temperature of not less than 75 degrees Fahrenheit; or(3) Any other chemical-sanitizing agent which has been demonstrated to the satisfaction of the health authority.(d) When a facility is newly constructed or extensively remodeled or when an existing structure is converted for use, an approved three-compartment sink or an approved mechanical dishwasher must be provided and used.(e) Dish tables or drainboards, of adequate size for proper handling of soiled utensils prior to washing and for cleaned utensils following rinsing or sanitization, shall be provided.(f) Facilities planning to use or install a mechanical dishwasher shall use a machine approved by the Department. When a domestic type machine in an existing facility is replaced, an approved unit must be installed. NOTE: Equipment not adequately sanitized in dishwashing machines, must be sanitized manually.(g) A facility which does not have adequate and effective means for cleaning and sanitizing utensils shall use single service articles.(6) Storage and Handling of Cleaned Equipment and Utensils: (a) Food-contact surfaces of cleaned and sanitized equipment and utensils shall be handled in such a manner so as to be protected from contamination.(b) Cleaned and sanitized utensils shall be stored above the floor in a clean, dry location so that food-contact surfaces are protected from contamination.(c) Utensils shall be air dried before being stored, or shall be stored in a self-draining position on suitably located hooks or racks constructed of corrosion-resistant material.(7) All single-service articles shall be stored, handled and dispensed in a sanitary manner; these shall be used only once.(a) Water Supply: The water supply shall be adequate, of a safe, sanitary quality and from an approved source. (1) Hot and cold running water, under pressure, shall be provided in all areas where food is prepared, or equipment, utensils, or containers are washed.(2) Ice used for any purpose shall be made from water which comes from an approved source; and it shall be used only if it has been manufactured, stored, transported and handled in a sanitary manner. Sanitary containers and utensils shall be provided for storing and serving ice in a sanitary manner.(3) Drinking fountains shall be of a sanitary angle jet design, properly regulated and maintained. There shall be no possibility of the mouth or nose becoming submerged. The use of "common drinking cups" is prohibited. If drinking fountains are not provided, single service cups shall be used.(b) Toilet Facilities: Each kitchen shall be provided with adequate toilet facilities. These facilities shall be located within the same building. (1) Toilet facilities and fixtures shall be kept clean and in good repair.(2) The doors of all toilet rooms located in the kitchen shall be self-closing.(3) Toilet tissue shall be provided.(4) Easily cleanable receptacles shall be provided for waste materials, and such receptacles in toilet rooms for women shall be covered.(5) An approved sanitary sewerage system shall be installed and shall be maintained in a proper operating condition.(c) Handwashing Facilities: Each kitchen shall be provided with adequate, conveniently located handwashing facilities for its workers, including hot and cold or tempered running water, handcleansing soap or detergent, from an approved dispenser, and approved sanitary towels.(d) Vermin Control: Effective measures shall be taken to protect against the entrance into the establishment and the breeding or presence on the premises of vermin.(4) Other Facilities and Operations: (II) (a) Floors, Walls and Ceilings: All floors, walls and ceilings shall be kept clean and in good repair. (1) The floor surfaces in kitchens, storage, and toilet rooms shall be of smooth, nonabsorbent materials and so constructed as to be easily cleanable.(2) The walls and ceilings of all areas in which food is prepared, or utensils or hands are washed, shall be easily cleanable, smooth, and light-colored, and shall have washable surfaces up to the highest level reached by splash or spray.(b) Lighting: All areas shall be well lighted with at least 20 foot-candles of light.(c) Ventilation: All kitchen, toilet and garbage areas shall be well ventilated.(d) Housekeeping: (1) All parts of the facility and its premises shall be kept neat, clean and free of litter and rubbish.