S.C. Code Regs. § § 61-25.3-301

Current through Register Vol. 48, No. 10, October 25, 2024

Section 61-25.3-301 - Preventing Contamination by Employees

3-301.11Preventing 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).

3-301.12Preventing Contamination When Tasting.

A food employee may not use a utensil more than once to taste food that is to be sold or served.^P

S.C. Code Regs. § 61-25.3-301

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.