Current through Register Vol. 46, No. 3, March 25, 2022
A. All facilities
that prepare food on-site shall be approved by the Department, and regulated,
inspected, and permitted pursuant to Regulation 61-25, Retail Food
When meals are
catered to a facility, such meals shall be obtained from a food service
establishment graded by the Department pursuant to R.61-25
, and there shall be
a written executed contract with the food service establishment.
All food served to the patients shall meet
the requirements of R.61-25
for temperature, storage, display, and general
protection against contamination. The use of home canned foods is
D. There shall be at
least one (1) hand sink equipped with hot and cold water, liquid soap, and an
individualized method of drying hands. A handwashing sink shall be equipped to
provide water at a temperature of at least one hundred (100) degrees Fahrenheit
through a mixing valve or combination faucet.
Washing and sanitation of all food contact
and non-food contact surfaces, equipment, and utensils shall meet the standards
required by R.61-25
S.C. Code Regs.
Register Volume 43, Issue No. 05, eff.