Time/temperature control for safety (TCS) food

South Carolina Department of Health and Environmental Control

Publication

Time/temperature control for safety (TCS) food

South Carolina Department of Health and Environmental Control

Files

PDF file

Adobe PDF, 880.45 KB

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

2021-03-23

Keywords

Food--Safety measures, Food handling, Food--Cooling

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Type

Text

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

South Carolina State Document was either saved from a document available publicly online in PDF format or converted to PDF using Adobe Acrobat DC.

URI

https://dc.statelibrary.sc.gov/handle/10827/37198

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