Now showing items 21619-21629 of 21629

  • Zigadenus Sawfly 

    Smith, David R. (South Carolina State Library, 2005)
  • Zika : how to communicate effectively 

    South Carolina Department of Health and Environmental Control (South Carolina State Library, 2016-04)
    Communicating Zika virus preventive behaviors, transmission paths, and the underlying science are challenging. There are many scientific unknowns, an uncertainty of the risk, and tragic consequences for pregnant women and ...
  • ZIKA PREVENTION 

    South Carolina Department of Health and Environmental Control (South Carolina State Library, 2016-11)
    Zika is a disease primarily spread by mosquitoes, but it may also be spread by sexual contact with someone who is infected or from a pregnant woman to her fetus. This sheet gives Zika symptoms, how to prevent mosquito ...
  • Zion Chapel Baptist Church at Reeder Point 135th Anniversary Day 

    Sanford, Mark (Marshall C.) (South Carolina State Library, 2007-04-22)
  • Zion Station AME Church 113th Anniversary Day 

    Sanford, Mark (Marshall C.) (South Carolina State Library, 2007-10-28)
  • Zoning ordinance, Surfside Beach, South Carolina 

    South Carolina Office of the Governor, Division of Administration, Office of Planning (South Carolina State Library, 1972-06)
  • Zoo minutes teacher guide 

    Rogers, Lindsay (South Carolina State Library, 2001)
  • 新型小企业清单 条例 61-25: 食品零售机构 

    South Carolina Department of Health and Environmental Control (South Carolina State Library, 2015-07)
    Interested in opening a restaurant? Listed in this Chinese document are some of the key points to consider.
  • 软体贝类及贝类原料信息 : 条例 61-25: 食品零售机构 

    South Carolina Department of Health and Environmental Control (South Carolina State Library, 2015-07)
    This sheet explains SC regulation 61-25 dealing with retail food establishments and shellfish. It also has a daily shellstock receiving record that can be used by restaurants for record keeping.
  • 适宜的冷却温度 

    South Carolina Department of Health and Environmental Control (South Carolina State Library, 2015-07)
    Proper cooling temperatures will prevent microbial growth by helping limit the time that food is exposed to the temperature danger zone. After cooking or heating, Time/Temperature for Safety (TCS) foods must be cooled ...
  • 适当的保持温度 

    South Carolina Department of Health and Environmental Control (South Carolina State Library, 2015-07)
    Proper holding temperatures will ensure that Time/Temperature Control for Safety foods are not in the temperature danger zone (between 45°F and 130°F) while food items are held for further preparation and/or consumption. ...