Permanent URI for this collection
These documents, in English (and Spanish and Chinese when available), provide greater detail on retail food safety regulations in South Carolina that establishments must comply with.
Browse
Recent Submissions
Item Establecimientos Minoristas de Alimentos : Proceso de Referencia de Cumplimiento(South Carolina State Library, 2024-09-06) South Carolina Department of AgricultureThis document is intended to educate facility operators about the risks associated with violations identified during an inspection and to provide information about enforcement procedures. Enforcement actions become necessary when no effective effort is taken to correct food safety hazards that are recurring by a retail food establishment in a timely manner. When the efforts to gain compliance are unsuccessful, the Department follows an established enforcement process, and carries out the actions described by R.61-25 and state laws.Item 食品零售机构 : 执法转介程序(South Carolina State Library, 2024-09-06) South Carolina Department of AgricultureThis document, printed in Chinese, is intended to educate facility operators about the risks associated with violations identified during an inspection and to provide information about enforcement procedures. Enforcement actions become necessary when no effective effort is taken to correct food safety hazards that are recurring by a retail food establishment in a timely manner. When the efforts to gain compliance are unsuccessful, the Department follows an established enforcement process, and carries out the actions described by R.61-25 and state laws.Item Retail Food Establishments : Enforcement Referral Process(South Carolina State Library, 2024-09-06) South Carolina Department of AgricultureThis document is intended to educate facility operators about the risks associated with violations identified during an inspection and to provide information about enforcement procedures. Enforcement actions become necessary when no effective effort is taken to correct food safety hazards that are recurring by a retail food establishment in a timely manner. When the efforts to gain compliance are unsuccessful, the Department follows an established enforcement process, and carries out the actions described by R.61-25 and state laws.Item Temperaturas Importantes que debe Recordar para los Alimentos con Control de Tiempo/Temperatura para su Seguridad (TCS)(South Carolina State Library, 2024-09) South Carolina Department of AgricultureThis fact sheet, printed in Spanish, contains safe holding temperatures and cooking temperatures for various foods. Updated September 2024.Item 适用于时间/温度控制安全 (TCS) 食品的重要温度须知(South Carolina State Library, 2024-09) South Carolina Department of AgricultureThis fact sheet, printed in Chinese, contains safe holding temperatures and cooking temperatures for various foods. Updated September 2024.Item Important Temperatures to Remember for Time/Temperature Control for Safety (TCS) foods(South Carolina State Library, 2024-09) South Carolina Department of AgricultureThis fact sheet contains safe holding temperatures and cooking temperatures for various foods. Updated September 2024.Item 饮用水紧急事故处理步骤(2024-02-14) South Carolina Department of AgricultureThis poster contains informational Emergency Guidelines for Restaurants, Grocery Stores, Schools, Childcare Facilities, Correctional Facilities, Convenience Stores, Ice Plants, Hospitals, Nursing Homes, and Community Residential Care Facilities. This document is printed in Chinese.Item 时间/温度控制 : 安全 (TCS) 食品(2024-03-25) South Carolina Department of AgricultureFive 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 addressed on this sheet. This document is printed in Chinese.Item Establecimientos temporales de servicio de alimentos : requisitos preoperativos(2024-05-07) South Carolina Department of AgricultureTemporary Food Service Establishments (TFSEs) may operate at a fixed location for up to 14 consecutive days in connection with a transitory gathering such as a fair or trade show. SCDA-permitted retail food establishments operating in an area under a state of emergency are also considered TFSEs. This fact sheet may be used as a guidance tool but does not contain information regarding all structural and operational requirements. This document is printed in Spanish.Item 临时食品服务机构 ： 运营前要求(2024-05-07) South Carolina Department of AgricultureTemporary Food Service Establishments (TFSEs) may operate at a fixed location for up to 14 consecutive days in connection with a transitory gathering such as a fair or trade show. SCDA-permitted retail food establishments operating in an area under a state of emergency are also considered TFSEs. This fact sheet may be used as a guidance tool but does not contain information regarding all structural and operational requirements. This document is printed in Chinese.Item Establecimientos Minoristas de Alimentos : Puatas Sobre el Arroz para Sushi(2024-05-21) South Carolina Department of AgricultureRetail food establishments that prepare sushi rice must take specific measures to ensure the safety of those that consume it. Safety of sushi rice may be controlled by using one of the following methods: standard holding temperatures, time, or pH (acidification). This document is printed in Spanish.Item 食品零售机构 : 寿司米指南(2024-05-21) South Carolina Department of AgricultureRetail food establishments that prepare sushi rice must take specific measures to ensure the safety of those that consume it. Safety of sushi rice may be controlled by using one of the following methods: standard holding temperatures, time, or pH (acidification).Item Retail Food Establishments : Sushi Rice Guidelines(2024-05-21) South Carolina Department of AgricultureRetail food establishments that prepare sushi rice must take specific measures to ensure the safety of those that consume it. Safety of sushi rice may be controlled by using one of the following methods: standard holding temperatures, time, or pH (acidification).Item Establecimientos Minoristas de Alimentos : Directrices para Recuperarse de una Inundación(2024-05-21) South Carolina Department of AgricultureRetail food establishments (RFE) impacted by a flooding event should adhere to the following guidance when it is safe to do so and prior to preparing and serving food. If there is an imminent health hazard or safe operation cannot be maintained, the RFE must discontinue operation. This document is printed in Spanish.Item 食品零售机构 : 洪灾恢复(2024-05-21) South Carolina Department of AgricultureRetail food establishments (RFE) impacted by a flooding event should adhere to the following guidance when it is safe to do so and prior to preparing and serving food. If there is an imminent health hazard or safe operation cannot be maintained, the RFE must discontinue operation. This document is printed in Chinese.Item 食品零售机构 : 员工健康(2024-05-21) South Carolina Department of AgricultureAll permitted retail food establishments must have an employee health (illness) policy. This sheet, printed in Chinese, highlights the employee health policy, the responsibility of employees who handle and serve food, and the responsibility of the person in charge. This document is printed in Chinese.Item Establecimientos Minoristas de Alimentos : Recuperación de Emergencia : Cortes de Electricidad(2024-05-21) South Carolina Department of AgricultureSevere weather or other unexpected events may cause a loss of power that could directly affect the operation of a retail food establishment. Advanced planning and quick action may limit some of the impact associated with a power outage. The goal is to keep cold foods at 41°F or less, and hot foods at 135°F or above for as long as possible. This document is printed in Spanish.Item 食品零售机构紧急恢复 : 电力中断(2024-05-21) South Carolina Department of AgricultureSevere weather or other unexpected events may cause a loss of power that could directly affect the operation of a retail food establishment. Advanced planning and quick action may limit some of the impact associated with a power outage. The goal is to keep cold foods at 41°F or less, and hot foods at 135°F or above for as long as possible. This document is printed in Chinese.Item Las Temperaturas de Enfriamiento Adecuadas(2024-04-18) South Carolina Department of AgricultureProper 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 quickly: from 130°F to 70°F within 2 hours, and from 70°F to 45°F within 4 hours. This sheet also contains a rapid cooling temperature log template. This document is printed in Spanish.Item 适当的冷却温度(2024-04-18) South Carolina Department of AgricultureProper 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 quickly: from 130°F to 70°F within 2 hours, and from 70°F to 45°F within 4 hours. This sheet also contains a rapid cooling temperature log template. This document is printed in Chinese.