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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
Issue Date
2021-10
Type
Text
Keywords
Restaurants--Law and legislation--South Carolina, Food industry and trade--Sanitation--South Carolina, Food handling--South Carolina, Food--Safety measures
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.
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))