regulation 61-25 retail food establishments
Post on 06-Jan-2016
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The New R. 61-25 Retail Food EstablishmentsRegulation Changes and Implementation Information
Purpose for Change• Regulation 61-25 was developed to be
compatible with the 2013 version of the FDA Food Code
• FDA Food Code provides a model for jurisdictions to use in creating a science based food safety regulation
• Our neighboring states have current food safety regulations based on the 2005 (GA) & 2009 (NC) FDA Food Code
Changes • Potentially hazardous foods are now called
Time/Temperature Control for Safety Food (TCS)(1-201.10.B.127)
• No “bare hand contact” with Ready to Eat foods (3-301.11)
• Requirement for hair and beard restraints that are designed and worn to effectively prevent hair from contacting food and food contact surfaces (2-402.11) and a definitive rule for fingernail length (2-302.11)
• Allowance of time as a public health control instead of temperature (3-501.19)
Changes • All cooked plant food and cut leafy greens are now a
Time/Temperature Control for Safety Food (TCS) (1-201.10(B)(131) & (3-401.13)
• Clear, consistent 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)
Changes • Process for evaluating and allowing variances (8-103)• Cooling of TCS foods from 130°F to 45°F (goes to 41°F in
2 years) within a total of 6 hours (3-501.14)• Designation of a Person in Charge (PIC) who must be
present during all hours of food service operation (2-101.11)
• Requirement for employees to report diseases that are transmissible through food to the PIC (2-201.11)
Changes • The creation of a new combined application and permit document
(new 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)
Changes
• 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)
• Requirement for the 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)
Delayed ImplementationFull implementation 2 years, effective on June 27, 2016
• 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 (up 5 degrees from current 130°F) (3-501.16)
• Requirements for 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)
Fact Sheets• Fact sheets are designed
to provide easy access to the new concepts in R. 61-25
• Available in Spanish and Mandarin
• First five are complete, more topics are being developed
• Easy to print from DHEC website
Fact Sheets
Fact Sheets
New Forms
• Inspection Report
A new look but the same “risk based”
philosophy• Permit Document
A new concept built off the old
application platform
Form 1722A
Retail Food Establishment
Inspection Report
Instructions on the Back of Retail Food Establishment Inspection Report
Overview of Retail Food Establishment Inspection Report (Form 1722A)
Items: 1 – 27
Citations: Priority & Priority Foundation Few Core Violations
Points: Full and Reduced
NA NO: Applicable only where you see them
Items: 28 – 54
Citations: Core Violations
Few Priority & Priority Foundation
Points: Full and Reduced
NA NO: Applicable only where you see
them
Foodborne Illness Risk Factors & Interventions (Left side)
Good Retail Practices(Right Side)
Form 1722B
Retail Food Establishment
Documentation Report
Documentation Report Form 1722B
• Temperature Observations
Product
Process
Location• I.E.: Chicken, Cooking, 165°F,
Flat Grill
Components of Inspection
CDI (Correction During Inspection)
CV (Foodborne Illness Risk Factors & Intervention)
Recognizing CV
Consecutive Violations (Foodborne Illness Risk Factors & Intervention)
• P/Pf violations are considered CV from routine to routine inspections regardless of correction
PERMIT /APPLICATION
• Duel purpose form serves as an application and permit document
• Completed by applicant and verified by DHEC when permit is issued
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