S.C. Code Regs. 3-301.11. Preventing Contamination from Hands

(A) Food employees shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or as specified in (D) of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P (C) Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. Pf (D) Paragraph (B) of this section does not apply to a food employee who contacts exposed, ready-to-eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that: (1) Contains a raw animal food and is to be cooked in the retail food establishment to heat all parts of the food to the minimum temperatures specified in 3-401.11(A) and (B) or 3-401.12, or (2) Does not contain a raw animal food but is to be cooked in the retail food establishment to heat all parts of the food to a temperature of at least 145 degree F (63 degree C).