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El tiempo como medida de control de salud pública para alimentos calientes o fríos
South Carolina Department of Health and Environmental Control
South Carolina Department of Health and Environmental Control
Abstract
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 Foods) without temperature control for four to six hours if they meet certain time limits and guidelines.
Issue Date
2021-10
Keywords
Restaurants--Law and legislation--South Carolina, Food industry and trade--Sanitation--South Carolina, Food handling--South Carolina, Food--Safety measures
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
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