Browsing by Subject "Food--Safety measures"
Now showing items 1-18 of 18
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Establecimientos minoristas de alimentos : directrices para recuperarse de una inundación
(South Carolina State Library, 2022-12-21)This regulation, printed in Spanish, explains that if your retail food establishment has been impacted by a flooding event, you should adhere to the following topics when it is safe for you to do so and prior to serving ... -
Establecimientos minoristas de alimentos : guía de marcado de fechas
(South Carolina State Library, 2022-03)This guide provides information on the date marking requirements that areapply to foods that are ready-to-eat, time-controlled/ temperature for safety. -
Establecimientos Minoristas de Alimentos Recuperación de Emergencia: Apagones Eléctricos
(South Carolina State Library, 2017-09)Power outages can be costly in the restaurant business. Planning in advance and quick action can limit some of the business impacts associated with power outages and emergencies. Quickly controlling temperature is key. In ... -
Las temperaturas adecuadas de cocción y recalentamiento de alimentos
(South Carolina State Library, 2015-07)Proper cooking and reheating temperatures will ensure that time/temperature control for safety foods are thoroughly cooked to reduce the risk of foodborne illnesses. This guide tells the temperatures that food must be for ... -
Las temperaturas adecuadas de conservación
(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. ... -
Las temperaturas adecuadas de conservación
(South Carolina State Library, 2016-07)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. ... -
Proper Cooking and Reheating Temperatures
(South Carolina State Library, 2015-04)Proper cooking and reheating temperatures will ensure that time/temperature control for safety foods are thoroughly cooked to reduce the risk of foodborne illnesses. This guide tells the temperatures that food must be for ... -
Proper Cooking and Reheating Temperatures will ensure that time/temperature control for safety (TCS) foods are thoroughly cooked to reduce the risk of foodborne illnesses
(South Carolina State Library, 2022-12-15)Proper cooking and reheating temperatures will ensure that time/temperature control for safety foods are thoroughly cooked to reduce the risk of foodborne illnesses. This guide tells the temperatures that food must be for ... -
Proper holding temperatures
(South Carolina State Library, 2016-07)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. ... -
Proper Holding Temperatures
(South Carolina State Library, 2015-05)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. ... -
Retail food establishments : recovering from a flood
(South Carolina State Library, 2022-11-23)This regulation explains that if your retail food establishment has been impacted by a flooding event, you should adhere to the following topics when it is safe for you to do so and prior to serving retail food: consult ... -
Retail Food Establishments Emergency Recovery: Power Outages
(South Carolina State Library, 2017-09)Power outages can be costly in the restaurant business. Planning in advance and quick action can limit some of the business impacts associated with power outages and emergencies. Quickly controlling temperature is key. In ... -
Retail food establishments marking guide
(South Carolina State Library, 2022-03)This guide provides a compilation of regulation citation(s) associated with each violation item number. The Marking Guide makes reference to violation items being marked IN or OUT. Please use this guide in conjunction with ... -
Retail Food Establishments: Recovering from a Flood
(South Carolina State Library, 2015-10)This regulation explains that if your retail food establishment has been impacted by a flooding event, you should adhere to the following topics when it is safe for you to do so and prior to serving retail food: consult ... -
Time as a public health control measure for hot or cold food
(South Carolina State Library, 2021-10)Time as a Public Health Control measure (TPHC) refers to using time to monitor food instead of temperature. Food establishments can now use Time as a Public Health Control of Time/Temperature Control for Safety Foods (TCS ... -
Time/temperature control for safety (TCS) food
(South Carolina State Library, 2021-03-23)Five key risk factors are repeatedly identified in foodborne illness outbreaks: 1. Improper Holding Temps 2. Inadequate Cooking 3. Contaminated Equipment 4. Food from Unsafe Sources 5. Poor Personal Hygiene. 1 and 2 are ... -
适当的保持温度
(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. ... -
食品零售行业应急救援：停电
(South Carolina State Library, 2017-09)Power outages can be costly in the restaurant business. Planning in advance and quick action can limit some of the business impacts associated with power outages and emergencies. Quickly controlling temperature is key. In ...
