S.C. Code Regs. § § 61-25.3-401

Current through Register Vol. 48, No. 10, October 25, 2024
Section 61-25.3-401 - Cooking
3-401.11Raw Animal Foods.
(A) Except as specified under (B), (C), and (D) of this section, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked:
(1) 145 degrees F (63 degrees C) or above for fifteen (15) seconds for: P
(a) Raw eggs that are broken and prepared in response to a consumer's order and for immediate service, P and
(b) Except as specified under (A)(2) and (A)(3) and (B), and in (C) of this section, fish and intact meat including game animals commercially raised for food as specified under 3-201.17(A)(1) and game animals under a voluntary inspection program as specified under 3-201.17(A)(2);P
(2) 155 degrees F (68 degrees C) for seventeen (17) seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, mechanically tenderized, and injected meats; the following if they are comminuted: fish, meat, game animals commercially raised for food as specified under 3-201.17(A)(1), and game animals under a voluntary inspection program as specified under 3-201.17(A)(2); and raw eggs that are not prepared as specified under (A)(1)(a) of this section, that corresponds to that temperature in Table 3.1: P

Table 3.1 Minimum

Temperature Degrees F (degrees C)

Time

145 (63)

3 minutes

150 (66)

1 minute

158 (70)

Less than 1 second (instantaneous)

; or

(3) 165 degrees F (74 degrees C) or above for less than one (1) second (instantaneous) for poultry, baluts, wild game animals as specified under 3-201.17(A)(3) and (4), stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites. P
(B) Whole meat roasts including beef, corned beef, lamb, pork, and cured pork roasts such as ham shall be cooked:
(1) As specified in the following Table 3.2 to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature: P

Table 3.2

Temperature Degree F (C)

Time1 in Minutes

Temperature Degree F (C)

Time1 in Seconds

130 (54.4)

112

147 (63.9)

134

131 (55.0)

89

149 (65.0)

85

133 (56.1)

56

151 (66.1)

54

135 (57.2)

36

153 (67.2)

34

136 (57.8)

28

155 (68.3)

22

138 (58.9)

18

157 (69.4)

14

140 (60.0)

12

158 (70.0)

0

142 (61.1)

8

144 (62.2)

5

145 (62.8)

4

1Holding time may include post-oven heat rise.

; and

(2) If cooked in an oven, use an oven that is preheated to the temperature specified for the roast's weight in the following Table 3.3 and that is held at that temperature. Pf

Table 3.3

Oven Temperature Based on Roast Weight

Oven Type

Less than 10 lbs (4.5 kg)

10 lbs (4.5 kg) or more

Still Dry

350 degrees F (177 degrees C) or more

250 degrees F (121 degrees C) or more

Convection

325 degrees F (163 degrees C) or more

250 degrees F (121 degrees C) or more

High Humidity1

250 degrees F (121 degrees C) or less

250 degrees F (121 degrees C) or less

1Relative humidity greater than 90 percent for at least 1 hour as measured in the cooking chamber, exit of the oven, or in a moisture-impermeable bag that provides 100 percent humidity.

(C) A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if:
(1) The food establishment serves a population that is not a highly susceptible population,
(2) The steak is labeled to indicate that it meets the definition of "whole-muscle, intact beef" as specified under 3-201.11(E), and
(3) The steak is cooked on both the top and bottom to a surface temperature of 145 degrees F (63 degrees C) or above and a cooked color change is achieved on all external surfaces.
(D) A raw animal food, such as raw egg, raw fish, raw-marinated fish, raw molluscan shellfish, or steak tartare, or a partially cooked food, such as lightly cooked fish, soft cooked eggs, or rare meat other than whole-muscle, intact beef steaks, as specified in (C) of this section, may be served or offered for sale upon consumer request or selection in a ready-to-eat form if:
(1) As specified under 3-801.11(C)(1) and (2), the retail food establishment serves a population that is not a highly susceptible population;
(2) The food, if served or offered for service by consumer selection from a children's menu, does not contain comminuted meat; Pf and
(3) The consumer is informed as specified under 3-603.11 that to ensure its safety, the food should be cooked as specified under (A) or (B) of this section; or
(4) The Department grants a variance from (A) or (B) of this section as specified in 8-103.10 based on a HACCP plan that:
(a) Is submitted by the permit holder and approved as specified under 8-103.11,
(b) Documents scientific data or other information showing that a lesser time and temperature regimen results in a safe food, and
(c) Verifies that equipment and procedures for food preparation and training of food employees at the retail food establishment meet the conditions of the variance.
3-401.12Microwave Cooking.

Raw animal foods cooked in a microwave oven shall be:

(A) Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat;
(B) Covered to retain surface moisture;
(C) Heated to a temperature of at least 165 degrees F (74 degrees C) in all parts of the food;P and
(D) Allowed to stand covered for two (2) minutes after cooking to obtain temperature equilibrium.
3-401.13Plant Food for Cooking for Hot Holding.

Plant foods that are cooked for hot holding shall be cooked to a temperature of 135 degrees F (57 degrees C).Pf

3-401.14Non-Continuous Cooking of Raw Animal Foods.

Raw animal foods that are cooked using a non-continuous cooking process shall be:

(A) Subject to an initial heating process that is no longer than sixty (60) minutes in duration; P
(B) Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked time /temperature control for safety food under 3-501.14(A); P
(C) After cooling, held frozen or cold, as specified for time/temperature control for safety food under 3-501.16(A)(2);P
(D) Prior to sale or service, cooked using a process that heats all parts of the food to a temperature and for a time as specified under section 3-401.11 (A) through (C) of the regulation; P
(E) Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food under 3-501.14(A) if not either hot held as specified under 3-501.16(A), served immediately, or held using time as a public health control as specified under 3-501.19 after complete cooking; P and
(F) Prepared and stored according to written procedures that:
(1) Have obtained prior approval from the Department; Pf
(2) Are maintained in the retail food establishment and are available to the Department upon request; Pf
(3) Describe how the requirements specified under (A) through (E) of this section are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf
(4) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified under (D) of this section prior to being offered for sale or service; Pf and
(5) Describe how the foods, after initial heating but prior to cooking as specified under (D) of this section, are to be separated from ready-to-eat foods as specified under 3-302.11 (A). Pf

S.C. Code Regs. § 61-25.3-401

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.