Retail Food Establishment Regulation
For retail food establishment regulatory information, please visit the South Carolina Department of Health and Environmental Control website – http://www.dhec.sc.gov/food/
- Regulation 61-25
- All retail food establishments must have a copy of this regulation on file. The copy may be printed or kept as a digital file on a computer or tablet.
Application & Permit
To file a Retail Food Establishment application, download and complete an Application & Permit Document (DHEC 1769) and submit it to any DHEC office along with the appropriate fee. If you have any questions, please call your local Environmental Affairs Office for assistance.
- Restaurant Sample Application
- Shared Use Kitchen Sample Application
- Mobile Food Sample Application
- Application & Permit Document – DHEC 1769
Supplemental Forms & Applications
Special Process & Variance Forms
If your food processes include Sous Vide, Reduced Oxygen Packaging, Curing/Smoking, fermentation or making sushi rice, these guides will educate you on how to apply for and stay in compliance with your Special Process or Variance.
The following documents provide additional information and resources to Retail Food Establishment managers and employees. These resources may be printed, laminated, displayed or provided to a retail food staff for the purpose of food safety education.
- Employee Health and Personal Hygiene Handbook (FDA)
– This FDA handbook provided comprehensive guidance on managing Employee Health and Hygiene.
- Good Manufacturing Practices Guide
– A guide for planning, constructing and equipping a retail food establishment.
- Training Resources (FDA)
– This link contains 17 multi-lingual posters, three videos, and numerous other tools to educate your retail food establishment employees on a wide variety of food safety topics.
- Preventing Norovirus Infection (CDC) | Esp
– This link contains a variety of posters, videos and other resources on what norovirus is and how to prevent it’s spread.
- Guide to Consumer Advisories
– Consumer Advisories help consumers understand how to make informed choices when ordering undercooked food items.
- NSF/ANSI Exempt Equipment
– This document provides a list of restaurant equipment that is not required to be certified by NSF/ANSI.
- Guidance for Controlling Listeria monocytogenes in Retail Delis | Esp
– Brochure with useful information created by USDA
- Guidance on Service Animals and Service Animal Provisions
– Guidance on final regulations implementing the Americans with Disabilities Act created by U.S. Department of Justice
- USFDA Food Product Dating Guidance
– “Best if Used By” is a type of date you might find on a meat, poultry, or egg product label. Are dates required on these food products? Does it mean the product will be unsafe to use after that date? Here is some background information answering these and other questions about product dating.
- Freezing for Parasite Destruction
- Proper Cooking and Reheating Temperatures
- Proper Cooling Temperatures | Ch | Esp
- Proper Holding Temperatures | Ch | Esp
- Time as a Public Health Control Measure for Hot or Cold Food | Ch | Esp
- Time/Temperature Control for Safety (TCS) Food
- Certified Food Protection Manager
- Guide to Consumer Advisories
- No Bare-Hand Contact | Ch | Esp
- Date Marking | Ch | Esp
- Employee Health | Ch | Esp
- New Small Business Checklist | Ch | Esp
- Temporary Food Service Establishment
- Mobile Food Establishments
- Molluscan Shellfish & Shellstock Information
- Permit Exemptions
- Wash Your Hands
- Hot Water Hand Dishwashing
- Chemical Sanitizing Hand Dishwashing
- Norovirus: Facts for Food Handlers
- Ways to Prevent Foodborne Norovirus Outbreaks
- Preventing Norovirus Outbreaks
- Help Prevent the Spread of Norovirus & Clean-up and Disinfection for Norovirus
- Protect Yourself Against Hepatitis A
- FDA Guidance Posters
– This link contains 17 multi-lingual posters on a wide variety of food safety topic
The following inspection tools were modeled after the National Conference for Food Protection inspection guidance documents and are used by retail food inspectors to reference citations. An electronic system generates a report using this information.
- Marking Guide
– The Marking Guide is a comprehensive guide for marking the 56 item inspection report.
- Pocket Marking Guide
– The Pocket Marking Guide serves as a quick reference for the 56 item inspection report.
- Citation Index
– The Citation Index shows all citations in numerical order with the correlating item number.
- Violation Index
– The Violation Index links categorical words with corresponding subtopics, item numbers, citations and risks.
- Inspection Report – 1722 A
– The Inspection Report is used to evaluate and grade a restaurant during a risk based inspection.
- Documentation Report – 1722 B
– The Documentation Report provides space for an inspector to write notes during an inspection.