The repository is currently being upgraded to DSpace 7. Temporarily, only admins can login. Submission of items and changes to existing items is prohibited until the completion of this upgrade process.
Browsing by Subject "Food service--Sanitation--South Carolina"
Now showing items 1-8 of 8
-
Establecimientos minoristas de alimentos: Guía de aviso al consumidor
(South Carolina State Library, 2023-08-01)This document, printed in Spanish, explains regulation 61-25 on consumer advisories. -
Establecimientos minoristas de alimentos: Prohibición de contacto con las manos descubiertas
(South Carolina State Library, 2023-07)This flier, printed in Spanish, explains that, in general, Food Employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, such as deli tissue, spatulas, tongs, single-use ... -
Establecimientos minoristas de alimentos: Uso de guantes
(South Carolina State Library, 2020-04)This document, printed in Spanish, explains regulation 61-25 on the proper use of gloves in food establishments. -
Retail food establishments : glove use
(South Carolina State Library, 2020-04-07)This explains regulation 61-25 on the proper use of gloves in food establishments. -
Retail food establishments : no bare-hand contact
(South Carolina State Library, 2021-02-01)In general, Food Employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. -
食品零售机构 ： 手套的使用
(South Carolina State Library, 2023-07-20)This document, printed in Chinese, explains regulation 61-25 on the proper use of gloves in food establishments. -
食品零售机构： 消费者忠告指南
(South Carolina State Library, 2023-08-01)This document, printed in Chinese, explains regulation 61-25 on consumer advisories. -
食品零售机构： 禁止徒手接触
(South Carolina State Library, 2023-07)This flier, printed in Chinese, explains that in general, Food Employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, such as deli tissue, spatulas, tongs, single-use ...
