A cook forms hamburger patties from ground beef. Under Regulation 61-25, what internal temperature must the patties reach, held for 17 seconds?
A. 135°F (57°C)
B. 145°F (63°C)
C. 155°F (68°C)
D. 165°F (74°C)
Show answer and reasoning
Correct answer: C. 155°F (68°C)
Correct. Section 3-401.11(A)(2) sets 155°F (68°C) for seventeen seconds (or an equivalent time-temperature combination from the regulation's table) as the cooking requirement for comminuted meat such as ground beef.
- A: Wrong. 135°F is the hot-holding minimum for already-cooked food, not the cooking temperature required to make raw ground beef safe.
- B: Wrong. 145°F applies to intact, whole-muscle cuts, not ground or comminuted meat, which carries higher contamination risk because grinding distributes surface bacteria throughout the product.
- D: Wrong. 165°F is the standard for poultry and stuffed items, higher than what is required for ground beef.
Source: S.C. Code Regs. 61-25, § 3-401.11(A)(2)
As of July 1, 2024, which South Carolina state agency regulates retail food establishments, including restaurant and grocery inspections, under Regulation 61-25?
A. The South Carolina Department of Public Health (DPH)
B. The South Carolina Department of Environmental Services (DES)
C. The South Carolina Department of Agriculture (SCDA)
D. The South Carolina Department of Health and Human Services (DHHS)
Show answer and reasoning
Correct answer: C. The South Carolina Department of Agriculture (SCDA)
Correct. When the former DHEC was split on July 1, 2024, retail food safety inspection duties, including restaurant, grocery deli, caterer, and school cafeteria inspections, moved to the South Carolina Department of Agriculture (SCDA), which now administers Regulation 61-25.
- A: Wrong. DPH took on the personal- and community-health functions of the former DHEC, such as vital records and communicable disease control, but not retail food establishment inspection.
- B: Wrong. DES took on the former DHEC's environmental permitting functions, such as water and air quality, but not retail food safety inspection.
- D: Wrong. DHHS administers South Carolina's Medicaid program and the state's nurse aide registry, not retail food establishment inspection.
Source: S.C. Code Regs. 61-25
Before July 1, 2024, which agency administered what is now SCDA's Regulation 61-25 governing retail food establishments?
A. The South Carolina Department of Health and Environmental Control (DHEC)
B. The South Carolina Department of Labor, Licensing and Regulation
C. The South Carolina Department of Revenue
D. The South Carolina Department of Consumer Affairs
Show answer and reasoning
Correct answer: A. The South Carolina Department of Health and Environmental Control (DHEC)
Correct. Regulation 61-25 was originally published under the former South Carolina Department of Health and Environmental Control (DHEC); legislation effective July 1, 2024 split DHEC and transferred retail food safety duties to SCDA, so current references to DHEC in the regulation's text are construed as references to SCDA.
- B: Wrong. Labor, Licensing and Regulation oversees professional and occupational licensing boards, not retail food establishment inspection.
- C: Wrong. The Department of Revenue administers state taxes, not food safety regulation.
- D: Wrong. Consumer Affairs handles consumer protection matters such as identity theft and certain licensing, not retail food establishment inspection.
Source: S.C. Code Regs. 61-25
Under S.C. Code Regs. 61-25, § 2-102.12, what must be true of the person in charge (PIC) at a South Carolina retail food establishment during hours of operation?
A. The PIC must at all times be a certified food handler or a certified food protection manager who has shown proficiency through an accredited program
B. Only the business owner needs any food safety certification, regardless of who is on duty
C. No certification of any kind is required for the person in charge in South Carolina
D. Certification is required only at establishments with a liquor license
Show answer and reasoning
Correct answer: A. The PIC must at all times be a certified food handler or a certified food protection manager who has shown proficiency through an accredited program
Correct. Section 2-102.12(B) of Regulation 61-25 requires that at all times during operation, the person in charge be a certified food handler or a certified food protection manager who has shown proficiency by passing a test that is part of an accredited program.
- B: Wrong. The requirement attaches to whoever is serving as the person in charge during operating hours, not exclusively to the business owner.
- C: Wrong. Regulation 61-25 explicitly imposes a certification requirement on the person in charge; it is not left uncertified statewide.
- D: Wrong. The certification requirement is not conditioned on whether the establishment holds a liquor license.
Source: S.C. Code Regs. 61-25, § 2-102.12
In addition to the certified food handler/food protection manager requirement for the person in charge, what does § 2-102.12(A) of Regulation 61-25 require regarding supervisory staff?
A. At least one employee with supervisory or management responsibility, authority to direct food preparation and service, and a frequent presence at the facility must be a certified food protection manager
B. Every single employee, including dishwashers, must hold a certified food protection manager credential
C. Only employees who handle cash must be certified
D. Supervisory certification is optional and left to the discretion of each establishment
Show answer and reasoning
Correct answer: A. At least one employee with supervisory or management responsibility, authority to direct food preparation and service, and a frequent presence at the facility must be a certified food protection manager
Correct. Section 2-102.12(A) requires that at least one employee with supervisory and management responsibility, the authority to direct and control food preparation and service, the ability to enforce employee health policies, and a frequent presence at the facility be a certified food protection manager.
- B: Wrong. The certified food protection manager requirement applies to at least one qualifying supervisory employee, not to every employee regardless of role.
- C: Wrong. Cash handling has no bearing on the food protection manager certification requirement.
- D: Wrong. This is a stated regulatory requirement in § 2-102.12(A), not a discretionary practice.
Source: S.C. Code Regs. 61-25, § 2-102.12
