S.C. Code Regs. § § 61-25.3-304

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

Section 61-25.3-304 - Preventing Contamination from Equipment, Utensils, and Linens

3-304.11 Food Contact with Equipment and Utensils.

Food shall only contact surfaces of:

(A) Equipment and utensils that are cleaned as specified under Section 4-6 of this regulation and sanitized as specified under Section 4-7 of this regulation; ^P

(B) Single-service and single-use articles; ^P or

(C) Linens, such as cloth napkins, as specified in 3-304.13 that are laundered as specified under Section 4-8 of this regulation. ^P

3-304.12In-Use, Between-Use Storage.

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

(A) Except as specified under (B) of this section, in the food with their handles above the top of the food and the container;

(B) In food that is not a time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

(C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under 4-602.11 and 4-702.11;

(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

(E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F (57 degrees C) and the container is cleaned at a frequency specified under 4-602.11(D)(7).

3-304.13Linens and Napkins, Use Limitation.

Linens, such as cloth napkins, shall not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer.

3-304.14Wiping Cloths, Use Limitation.

(A) Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(1) Maintained dry; and

(2) Used for no other purpose.

(B) Cloths in-use for wiping counters and other equipment surfaces shall be:

(1) Held between uses in a chemical sanitizer solution at a concentration specified under 4-501.114, and

(2) Laundered daily as specified under 4-802.11(D).

(C) Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

(D) Dry wiping cloths and the chemical sanitizing solutions specified in (B)(1) of this section in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

(E) Containers of chemical sanitizing solutions specified in (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

(F) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.

3-304.15Gloves, Use Limitation.

(A) If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. ^P

(B) Except as specified in (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified under Section 3-4 such as frozen food or a primal cut of meat.

(C) Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove, or a single-use glove.

(D) Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked as required under Section 3-4 such as frozen food or a primal cut of meat.

3-304.16Using Clean Tableware for Second Portions and Refills.

(A) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees may not use tableware, including single-service articles, soiled by the consumer to provide second portions or refills.

(B) Except as specified in (C) of this section, self-service consumers may not be allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment.

(C) Drinking cups and containers may be reused by self-service consumers if refilling is a contamination-free process as specified under 4-204.13(A), (B), and (D).

3-304.17Refilling Returnables.

(A) Except as specified in (B) through (E) of this section, empty containers returned to a retail food establishment for cleaning and refilling with food shall be cleaned and refilled in a regulated food processing plant. ^P

(B) A take-home food container returned to a retail food establishment may be refilled at a retail food establishment with food if the food container is:

(1) Designed and constructed for reuse and in accordance with the requirements specified under Sections 4-1 and 4-2; ^P

(2) One that was initially provided by the retail food establishment to the consumer, either empty or filled with food by the retail food establishment, for the purpose of being returned for reuse;

(3) Returned to the retail food establishment by the consumer after use;

(4) Subject to the following steps before being refilled with food:

(a) Cleaned as specified under Section 4-6 of this regulation;

(b) Sanitized as specified under Section 4-7 of this regulation;

(c) Visually inspected by a food employee to verify that the container, as returned, meets the requirements specified under Sections 4-1 and 4-2.^P

(C) A take-home food container returned to a retail food establishment may be refilled at a retail food establishment with beverage if:

(1) The beverage is not a time/temperature control for safety food;

(2) The design of the container, the rinsing equipment and the nature of the beverage, when considered together, allow effective cleaning at home or in the retail food establishment;

(3) Facilities for rinsing before refilling returned containers with fresh, hot water that is under pressure and not recirculated are provided as part of the dispensing system;

(4) The consumer-owned container returned to the retail food establishment for refilling is refilled for sale or service only to the same consumer; and

(5) The container is refilled by:

(a) An employee of the retail food establishment, or

(b) The owner of the container, if the beverage system includes a contamination-free transfer process as specified under 4-204.13(A), (B), and (D) that cannot be bypassed by the container owner.

(D) Consumer-owned personal take-out beverage containers, such as thermally insulated bottles, nonspill coffee cups, and promotional beverage glasses, may be refilled by employees or the consumer if refilling is a contamination-free process as specified under 4-204.13(A), (B), and (D).

(E) Consumer-owned containers that are not food-specific may be filled at a water vending machine or system.

S.C. Code Regs. § 61-25.3-304

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.