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dc.creatorSouth Carolina Department of Health and Environmental Control
dc.date.accessioned2016-07-19T15:25:55Z
dc.date.available2016-07-19T15:25:55Z
dc.date.issued2016-07
dc.identifier.urihttp://hdl.handle.net/10827/21292
dc.description.abstractThis regulation explains that retail food establishments that prepare sushi rice must take additional measures to ensure the safety of those that consume it. In addition to the standard temperature requirements, sushi rice safety may also be controlled by time or pH standards. The Department of Health and Environmental Control requires one of the following methods be implemented for safe sushi rice production: Maintaining Temperature Control, Use Time as a Public Health Control, Product Assessment (PA) & pH Monitoring, Submit a HACCP Plan to the Department for Review.
dc.formatapplication/pdf
dc.format.mediumDocument
dc.languageEnglish
dc.publisherSouth Carolina State Library
dc.relation.ispartofSouth Carolina State Documents Depository
dc.rightsCopyright status undetermined. For more information contact, South Carolina State Library, 1500 Senate Street, Columbia, South Carolina 29201.
dc.subjectCooking (Rice)--Law and legislation
dc.subjectSushi
dc.subjectRestaurants--Law and legislation--South Carolina
dc.titleRetail Food Establishments: Sushi Rice Guidelines
dc.typeText
sd.specificationsThis South Carolina State Document was either saved from a document available publicly online in PDF format or converted to PDF using Adobe Acrobat DC.


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