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Regulation 61-25 Retail Food Establishments

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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 Presentation

Text of Regulation 61-25 Retail Food Establishments

  • The New R. 61-25 Retail Food Establishments

    Regulation Changes and Implementation Information

  • Purpose for Change

    Regulation 61-25 was developed to be compatible with the 2013 version of the FDA Food CodeFDA 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 130F to 45F (goes to 41F 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 140F to not less than 110F for general use (manual dishwashing only) and 110F to 100F 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 Implementation
    Full implementation 2 years, effective on June 27, 2016

    Requiring new refrigeration equipment to be capable of maintaining 41F or below cold holding temperature. The cold holding temperature has been reduced to 41F 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 135F or above (up 5 degrees from current 130F) (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. 61-25Available in Spanish and MandarinFirst 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

    new look

    54 items

    item number = violation number

    new components same inspection

    left side foodborne illness risk factors

    right side good retail practices

    *

  • Instructions on the Back of
    Retail Food Establishment Inspection Report

    Instructions

  • 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)

    Intervention = preventive measures

    Left side mostly Priority & Priority Foundation violations and a few core violations

    Left side mostly core violations and a few Priority & Priority Foundation violations

  • Form 1722B

    Retail Food Establishment Documentation Report

  • Documentation Report
    Form 1722B

    Temperature Observations

    Product

    Process

    Location

    I.E.: Chicken, Cooking, 165F, Flat Grill

    Representative Sample, (Group participation with the easel) cold holding temp., hot holding temp, etc. I dont think we will like this as it is now. Cramped.

  • Components of Inspection

    Components vary in how they are considered from Left to Right side.

  • CDI
    (Correction During Inspection)

    Answer: Discuss CDI for the left side. (Foodborne Illness Risk Factors & Interventions) item 1-27

    BASIC

    Get ready for the pandemonium of correction.

    All citationsYour timeTrue correctionAssess correction as if you would any other time Is correction discretionary? Yes They cannot to satisfaction of Department. Less than yes: Give points when true efforts have been made. Remember you still have to assess AMC

    Why would we want corrective action on a core violation? Well get to that in a minute.

    Answer: That will be beneficial to the inspector. They will not have to do a follow-up inspection if the core violation(s) was CDI.

    *

  • 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 documentCompleted by applicant and verified by DHEC when permit is issued


  • *

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