3-202.11
Temperature.
(A) Except as specified in (B) of this
section, refrigerated, time/temperature control for safety food shall be at a
temperature of 41 degree F (5 degree C) or below when received.
P
(B) If
a temperature other than 41 degree F (5 degree C) for a time/temperature
control for safety food is specified in law governing its distribution, such as
laws governing milk and molluscan shellfish, the food may be received at the
specified temperature.
(C) Raw eggs
shall be received in refrigerated equipment that maintains an ambient air
temperature of 45 degrees F (7 degrees C) or less.
P
(D)
Time/temperature control for safety food that is cooked to a temperature and
for a time specified under 3-401.11 through 3-401.13 and received hot shall be
at a temperature of 135 degrees F (57 degrees C) or above.
P
(E) A
food that is labeled frozen and shipped frozen by a food processing plant shall
be received frozen. Pf
(F) Upon receipt, time/temperature control
for safety food shall be free of evidence of previous temperature abuse.
Pf
3-202.12
Additives.
Food may not contain unapproved food additives or additives
that exceed amounts specified in 21 CFR 170-180 relating to Food
Additives, Generally Recognized as Safe or prior sanctioned substances
that exceed amounts specified in 21 CFR 181 through 186, substances that exceed
amounts specified in 9 CFR Subpart C Section 424.21(b), Food
Ingredients and Sources of Radiation, that exceed provisions specified
in 40 CFR 180, Tolerances for Pesticides Chemicals in Food, and
Exceptions. P
3-202.13
Eggs.
Eggs shall be received clean and sound and shall not exceed
the restricted egg tolerances for U.S. Consumer Grade B as specified in
United States Standards, Grades, and Weight Classes for Shell
Eggs, AMS 56.200 et seq., administered by the Agricultural Marketing
Service of USDA.P
3-202.14
Egg and Milk Products,
Pasteurized.
(A) Egg products shall be
obtained pasteurized. P
(B) Fluid and dry milk and milk products used
and served shall, except as specified in (E) of this section:
(1) Be obtained pasteurized;
P and
(2) Comply with Grade A standards as
specified in law. P
(C) Frozen milk products, such as ice cream,
shall be obtained pasteurized as specified in 21 CFR
135,
Frozen
desserts.
P
(D) Cheese shall be obtained pasteurized
unless alternative procedures to pasteurization are specified in the CFR, such
as 21 CFR
133,
Cheeses and Related Cheese Products, for curing
certain cheese varieties.
P
(E) Packaged raw milk may be obtained for
re-sale provided it meets the requirements of R.
61-34,
Raw Milk for
Human Consumption.
3-202.15
Package Integrity.
Food packages shall be in good condition and protect the
integrity of the contents so that the food is not exposed to adulteration or
potential contaminants. Pf
3-202.16
Ice.
Ice for use as a food or cooling medium shall be made from
drinking water. P
3-202.17
Shucked Shellfish, Packing and
Identification.
(A) Raw shucked
shellfish shall be obtained in nonreturnable packages which bear a legible
label that identifies the
Pf:
(1) Name, address, and certification number
of the shucker, packer, or repacker of the molluscan shellfish and
(2) The "sell by" or "best if used by" date
for packages with a capacity of less than 1.89 L (one-half gallon) or the date
shucked for packages with a capacity of 1.89 L (one-half gallon) or more.
Pf
(B) A package of raw shucked shellfish that
does not bear a label or which bears a label which does not contain all the
information as specified under (A) of this section shall be subject to a hold
order, as allowed by law, or seizure and destruction in accordance with
21 CFR
Subpart D,
Specific Administrative Decisions Regarding Interstate
Shipments, Section 1240.60(d),
Molluscan
Shellfish.
3-202.18
Shellstock
Identification.
(A) Shellstock shall
be obtained in containers bearing legible source identification tags or labels
that are affixed by the harvester or dealer that depurates, ships, or reships
the shellstock, as specified in the
National Shellfish Sanitation
Program Guide for the Control of Molluscan Shellfish, and that list:
Pf
(1) Except as
specified under (C) of this section, on the harvester's tag or label, the
following information in the following order:
(a) The harvester's identification number
that is assigned by the shellfish control
authority,Pf
(b) The date of harvesting,
Pf
(c)
The most precise identification of the harvest location or aquaculture site
that is practicable based on the system of harvest area designations that is in
use by the shellfish control authority and including the abbreviation of the
name of the state or country in which the shellfish are harvested,
Pf
(d)
The type and quantity of shellfish, Pf and
(e) The following statement in bold,
capitalized type: "This tag is required to be attached until container is empty
or retagged and thereafter kept on file for ninety (90) days";
Pf and
(2) Except as specified in (D) of this
section, on each dealer's tag or label, the following information in the
following order:
Pf
(a) The dealer's name, address, and the
certification number assigned by the shellfish control authority,
Pf
(b)
The original shipper's certification number including the abbreviation of the
name of the state or country in which the shellfish are harvested,
Pf
(c)
The same information as specified for a harvester's tag under (A)(1)(b) through
(d) of this section, Pf and
(d) The following statement in bold,
capitalized type: "This tag is required to be attached until container is empty
and thereafter kept on file for ninety (90) days."
Pf
(B) A container of shellstock that does not
bear a tag or label or that bears a tag or label that does not contain all the
information as specified under (A) of this section shall be subject to a hold
order, as allowed by law, or seizure and destruction in accordance with
21 CFR
Subpart D,
Specific Administrative Decisions Regarding Interstate
Shipments, Section 1240.60(d),
Molluscan
Shellfish.
(C) If a place
is provided on the harvester's tag or label for a dealer's name, address, and
certification number, the dealer's information shall be listed first.
(D) If the harvester's tag or label is
designed to accommodate each dealer's identification as specified under
(A)(2)(a) and (b) of this section, individual dealer tags or labels need not be
provided.
(E) The statement "Keep
Refrigerated" or an equivalent statement must be included on the tag.
3-202.19
Shellstock
Condition.
When received by a retail food establishment, shellstock
shall be reasonably free of mud, dead shellfish, and shellfish with broken
shells. Dead shellfish or shellstock with badly broken shells shall be
discarded.
3-202.110
Juice Treated.
Pre-packaged juice shall:
(A) Be obtained from a processor with a HACCP
system as specified in 21 CFR Part
120,
Hazard Analysis and Critical
Control (HACCP) Systems;
Pf and
(B) Be obtained pasteurized or otherwise
treated to attain a 5-log reduction of the most resistant microorganism of
public health significance as specified in 21 CFR Part
120.24,
Process
Controls.
P
Notes
S.C. Code
Regs. §
61-25.3-202
Replaced and
amended by State
Register Volume 38, Issue No. 6, eff
6/27/2014;
State
Register Volume 43, Issue No. 05, eff.
5/24/2019.
