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