regulation 61-25 retail food establishments
DESCRIPTION
Regulation 61-25 Retail Food Establishments. Revisions and Implementation Information. Purpose. Regulation 61-25 was developed to be compatible with the current version of the FDA Food Code while maintaining specific South Carolina Food Industry needs - PowerPoint PPT PresentationTRANSCRIPT
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The New R. 61-25 Retail Food EstablishmentsRegulation Changes and Implementation Information
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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
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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)
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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)
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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)
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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)
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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)
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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)
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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
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Fact Sheets
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Fact Sheets
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New Forms
• Inspection Report
A new look but the same “risk based”
philosophy• Permit Document
A new concept built off the old
application platform
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Form 1722A
Retail Food Establishment
Inspection Report
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Instructions on the Back of Retail Food Establishment Inspection Report
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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)
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Form 1722B
Retail Food Establishment
Documentation Report
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Documentation Report Form 1722B
• Temperature Observations
Product
Process
Location• I.E.: Chicken, Cooking, 165°F,
Flat Grill
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Components of Inspection
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CDI (Correction During Inspection)
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CV (Foodborne Illness Risk Factors & Intervention)
Recognizing CV
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Consecutive Violations (Foodborne Illness Risk Factors & Intervention)
• P/Pf violations are considered CV from routine to routine inspections regardless of correction
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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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