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Control de tiempo/temperatura para la seguridad alimentaria (TCS)
South Carolina Department of Health and Environmental Control
South Carolina Department of Health and Environmental Control
Abstract
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 addressed on this sheet.
Issue Date
2023-10
Keywords
Food--Safety measures, Food handling, Food--Cooling
Type
Rights
Copyright status determined to be in the public domain on April 27, 2020 by United States Supreme Court ruling (Georgia et al., Petitioners v. Public.Resource.Org, Inc. : 590 U.S.__(2020))
Digitization Specifications
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