This Spanish language fact sheet cites SC Regulation 61-25 and lists accredited training programs for the Food Protection Manager Certification Program.

This regulation, printed in Spanish, explains that if your retail food establishment has been impacted by a flooding event, you should adhere to the following topics when it is safe for you to do so and prior to serving ...

When a vomit or diarrheal event occurs in a retail food establishment, there is a real potential for the spread of harmful germs in the establishment. Putting the proper response into action in a timely manner can help ...

All permitted retail food establishments must have an employee health (illness) policy. This sheet highlights the employee health policy, the responsibility of employees who handle and serve food and the responsibility of ...

This paper gives regulations for temporary food establishments.

Interested in opening a restaurant? Listed in the document are some of the key points to consider.

This fact sheet cites SC Regulation 61-25 and lists accredited training programs for the Food Protection Manager Certification Program

This guide provides information on date marking requirements that apply to ready-to-eat, time/temperature control for safety foods.

All permitted retail food establishments must have an employee health (illness) policy. This sheet highlights the employee health policy, the responsibility of employees who handle and serve food and the responsibility of ...

Providing the name of the food source on the label of packaged foods alerts consumers to the presence of a major food allergen and may prevent an unintended exposure. Listed are the 8 major food allergens that require an ...