South Carolina · Regulations
Chapter 61 — DEPARTMENT OF ENVIRONMENTAL SERVICES
555 sections
555 sections
- S.C. Code Regs. 1-101.10S.C. Code Regs. 1-101.10. Regulation 61-25
- S.C. Code Regs. 1-102.10S.C. Code Regs. 1-102.10. Food Safety, Illness Prevention, and Honest Presentation
- S.C. Code Regs. 1-103.10S.C. Code Regs. 1-103.10. Statement
- S.C. Code Regs. 1-201S.C. Code Regs. 1-201. Applicability and Terms Defined
- S.C. Code Regs. 1-201.10S.C. Code Regs. 1-201.10. Statement of Application and Listing of Terms
- S.C. Code Regs. 2-101.11S.C. Code Regs. 2-101.11. Assignment
- S.C. Code Regs. 2-102.11S.C. Code Regs. 2-102.11. Demonstration
- S.C. Code Regs. 2-102.12S.C. Code Regs. 2-102.12. Certified Food Protection Manager Certification and Food Handler Certificate
- S.C. Code Regs. 2-102.20S.C. Code Regs. 2-102.20. Food Protection Manager Certification
- S.C. Code Regs. 2-103.11S.C. Code Regs. 2-103.11. Person in Charge
- S.C. Code Regs. 2-201.11S.C. Code Regs. 2-201.11. Responsibility and Reporting Symptoms and Diagnosis
- S.C. Code Regs. 2-201.12S.C. Code Regs. 2-201.12. Exclusions and Restrictions
- S.C. Code Regs. 2-201.13S.C. Code Regs. 2-201.13. Removal, Adjustment, or Retention of Exclusions and Restrictions
- S.C. Code Regs. 2-201.120S.C. Code Regs. 2-201.120. Departmental Action - Disease Transmission Known or Suspected
- S.C. Code Regs. 2-301.11S.C. Code Regs. 2-301.11. Clean Condition
- S.C. Code Regs. 2-301.12S.C. Code Regs. 2-301.12. Cleaning Procedure
- S.C. Code Regs. 2-301.14S.C. Code Regs. 2-301.14. When to Wash
- S.C. Code Regs. 2-301.15S.C. Code Regs. 2-301.15. Where to Wash
- S.C. Code Regs. 2-301.16S.C. Code Regs. 2-301.16. Hand Antiseptics
- S.C. Code Regs. 2-302.11S.C. Code Regs. 2-302.11. Maintenance
- S.C. Code Regs. 2-303.11S.C. Code Regs. 2-303.11. Prohibition
- S.C. Code Regs. 2-304.11S.C. Code Regs. 2-304.11. Clean Condition
- S.C. Code Regs. 2-401.11S.C. Code Regs. 2-401.11. Eating, Drinking, or Using Tobacco
- S.C. Code Regs. 2-401.12S.C. Code Regs. 2-401.12. Discharges from the Eyes, Nose, and Mouth
- S.C. Code Regs. 2-401.13S.C. Code Regs. 2-401.13. Use of Bandages, Finger Cots, or Finger Stalls
- S.C. Code Regs. 2-402.11S.C. Code Regs. 2-402.11. Effectiveness
- S.C. Code Regs. 2-403.11S.C. Code Regs. 2-403.11. Handling Prohibition
- S.C. Code Regs. 2-501.11S.C. Code Regs. 2-501.11. Clean-up of Vomiting and Diarrheal Events
- S.C. Code Regs. 3-101.11S.C. Code Regs. 3-101.11. Safe, Unadulterated, and Honestly Presented
- S.C. Code Regs. 3-201.11S.C. Code Regs. 3-201.11. Compliance with Food Law
- S.C. Code Regs. 3-201.12S.C. Code Regs. 3-201.12. Food in a Hermetically Sealed Container
- S.C. Code Regs. 3-201.13S.C. Code Regs. 3-201.13. Fluid Milk, Dry Milk, and Milk Products
- S.C. Code Regs. 3-201.14S.C. Code Regs. 3-201.14. Fish
- S.C. Code Regs. 3-201.15S.C. Code Regs. 3-201.15. Molluscan Shellfish
- S.C. Code Regs. 3-201.16S.C. Code Regs. 3-201.16. Wild Mushrooms
- S.C. Code Regs. 3-201.17S.C. Code Regs. 3-201.17. Game Animals
- S.C. Code Regs. 3-202.11S.C. Code Regs. 3-202.11. Temperature
- S.C. Code Regs. 3-202.12S.C. Code Regs. 3-202.12. Additives
- S.C. Code Regs. 3-202.13S.C. Code Regs. 3-202.13. Eggs
- S.C. Code Regs. 3-202.14S.C. Code Regs. 3-202.14. Egg and Milk Products, Pasteurized
- S.C. Code Regs. 3-202.15S.C. Code Regs. 3-202.15. Package Integrity
- S.C. Code Regs. 3-202.16S.C. Code Regs. 3-202.16. Ice
- S.C. Code Regs. 3-202.17S.C. Code Regs. 3-202.17. Shucked Shellfish, Packing and Identification
- S.C. Code Regs. 3-202.18S.C. Code Regs. 3-202.18. Shellstock Identification
- S.C. Code Regs. 3-202.19S.C. Code Regs. 3-202.19. Shellstock Condition
- S.C. Code Regs. 3-202.110S.C. Code Regs. 3-202.110. Juice Treated
- S.C. Code Regs. 3-203.11S.C. Code Regs. 3-203.11. Molluscan Shellfish, Original Container
- S.C. Code Regs. 3-203.12S.C. Code Regs. 3-203.12. Shellstock, Maintaining Identification
- S.C. Code Regs. 3-301.11S.C. Code Regs. 3-301.11. Preventing Contamination from Hands
- S.C. Code Regs. 3-301.12S.C. Code Regs. 3-301.12. Preventing Contamination When Tasting
- S.C. Code Regs. 3-302.11S.C. Code Regs. 3-302.11. Packaged and Unpackaged Food - Separation, Packaging, and Segregation
- S.C. Code Regs. 3-302.12S.C. Code Regs. 3-302.12. Food Storage Containers, Identified with Common Name of Food
- S.C. Code Regs. 3-302.13S.C. Code Regs. 3-302.13. Pasteurized Eggs, Substitute for Raw Eggs for Certain Recipes
- S.C. Code Regs. 3-302.14S.C. Code Regs. 3-302.14. Protection from Unapproved Additives
- S.C. Code Regs. 3-302.15S.C. Code Regs. 3-302.15. Washing Fruits and Vegetables
- S.C. Code Regs. 3-303.11S.C. Code Regs. 3-303.11. Ice Used as Exterior Coolant, Prohibited as Ingredient
- S.C. Code Regs. 3-303.12S.C. Code Regs. 3-303.12. Storage or Display of Food in Contact with Water or Ice
- S.C. Code Regs. 3-304.11S.C. Code Regs. 3-304.11. Food Contact with Equipment and Utensils
- S.C. Code Regs. 3-304.12S.C. Code Regs. 3-304.12. In-Use, Between-Use Storage
- S.C. Code Regs. 3-304.13S.C. Code Regs. 3-304.13. Linens and Napkins, Use Limitation
- S.C. Code Regs. 3-304.14S.C. Code Regs. 3-304.14. Wiping Cloths, Use Limitation
- S.C. Code Regs. 3-304.15S.C. Code Regs. 3-304.15. Gloves, Use Limitation
- S.C. Code Regs. 3-304.16S.C. Code Regs. 3-304.16. Using Clean Tableware for Second Portions and Refills
- S.C. Code Regs. 3-304.17S.C. Code Regs. 3-304.17. Refilling Returnables
- S.C. Code Regs. 3-305.11S.C. Code Regs. 3-305.11. Food Storage
- S.C. Code Regs. 3-305.12S.C. Code Regs. 3-305.12. Food Storage, Prohibited Areas
- S.C. Code Regs. 3-305.14S.C. Code Regs. 3-305.14. Food Preparation
- S.C. Code Regs. 3-306.11S.C. Code Regs. 3-306.11. Food Display
- S.C. Code Regs. 3-306.12S.C. Code Regs. 3-306.12. Condiments, Protection
- S.C. Code Regs. 3-306.13S.C. Code Regs. 3-306.13. Consumer Self-Service Operations
- S.C. Code Regs. 3-306.14S.C. Code Regs. 3-306.14. Returned Food and Re-Service of Food
- S.C. Code Regs. 3-307.11S.C. Code Regs. 3-307.11. Miscellaneous Sources of Contamination
- S.C. Code Regs. 3-401.11S.C. Code Regs. 3-401.11. Raw Animal Foods
- S.C. Code Regs. 3-401.12S.C. Code Regs. 3-401.12. Microwave Cooking
- S.C. Code Regs. 3-401.13S.C. Code Regs. 3-401.13. Plant Food for Cooking for Hot Holding
- S.C. Code Regs. 3-401.14S.C. Code Regs. 3-401.14. Non-Continuous Cooking of Raw Animal Foods
- S.C. Code Regs. 3-402.11S.C. Code Regs. 3-402.11. Parasite Destruction
- S.C. Code Regs. 3-402.12S.C. Code Regs. 3-402.12. Records, Creation and Retention
- S.C. Code Regs. 3-403.10S.C. Code Regs. 3-403.10. Preparation for Immediate Service
- S.C. Code Regs. 3-403.11S.C. Code Regs. 3-403.11. Reheating for Hot Holding
- S.C. Code Regs. 3-404.11S.C. Code Regs. 3-404.11. Treating Juice
- S.C. Code Regs. 3-501.11S.C. Code Regs. 3-501.11. Frozen Food
- S.C. Code Regs. 3-501.12S.C. Code Regs. 3-501.12. Time/Temperature Control for Safety, Slacking
- S.C. Code Regs. 3-501.13S.C. Code Regs. 3-501.13. Thawing
- S.C. Code Regs. 3-501.14S.C. Code Regs. 3-501.14. Cooling
- S.C. Code Regs. 3-501.15S.C. Code Regs. 3-501.15. Cooling Methods
- S.C. Code Regs. 3-501.16S.C. Code Regs. 3-501.16. Time/Temperature Control for Safety Food, Hot and Cold Holding
- S.C. Code Regs. 3-501.17S.C. Code Regs. 3-501.17. Ready to Eat, Time/Temperature Control for Safety Food, Date Marking
- S.C. Code Regs. 3-501.18S.C. Code Regs. 3-501.18. Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition
- S.C. Code Regs. 3-501.19S.C. Code Regs. 3-501.19. Time as a Public Health Control Measure
- S.C. Code Regs. 3-502.11S.C. Code Regs. 3-502.11. Special Processes Requiring a Variance
- S.C. Code Regs. 3-502.12S.C. Code Regs. 3-502.12. Reduced Oxygen Packaging Without a Variance, Criteria
- S.C. Code Regs. 3-601.11S.C. Code Regs. 3-601.11. Standards of Identity
- S.C. Code Regs. 3-601.12S.C. Code Regs. 3-601.12. Honestly Presented
- S.C. Code Regs. 3-602.11S.C. Code Regs. 3-602.11. Food Labels
- S.C. Code Regs. 3-603.11S.C. Code Regs. 3-603.11. Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
- S.C. Code Regs. 3-701.11S.C. Code Regs. 3-701.11. Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food
- S.C. Code Regs. 3-801S.C. Code Regs. 3-801. Additional Safeguards
- S.C. Code Regs. 3-801.11S.C. Code Regs. 3-801.11. Pasteurized Foods, Prohibited Re-Service, and Prohibited Food
- S.C. Code Regs. 4-101.11S.C. Code Regs. 4-101.11. Characteristics