Now showing items 1-11 of 11

  • Establecimientos Minoristas de Alimentos Recuperación de Emergencia: Apagones Eléctricos 

    South Carolina Department of Health and Environmental Control (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 Department of Health and Environmental Control (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 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. ...
  • Las temperaturas adecuadas de conservación 

    South Carolina Department of Health and Environmental Control (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 Department of Health and Environmental Control (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 Holding Temperatures 

    South Carolina Department of Health and Environmental Control (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. ...
  • Proper holding temperatures 

    South Carolina Department of Health and Environmental Control (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. ...
  • Retail Food Establishments Emergency Recovery: Power Outages 

    South Carolina Department of Health and Environmental Control (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: Recovering from a Flood 

    South Carolina Department of Health and Environmental Control (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 ...
  • 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. ...
  • 食品零售行业应急救援:停电 

    South Carolina Department of Health and Environmental Control (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 ...