Time/temperature control for safety (TCS) food

South Carolina Department of Health and Environmental Control

File:DHEC_Time_Temperature_Control_for_Safety_2021-03.pdf

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Author

South Carolina Department of Health and Environmental Control

Subject

Food--Safety measures; Food handling; Food--Cooling

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.

URI

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

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Public Health Documents

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Date

2021-03-23

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Date Accessioned	2021-05-18T14:40:41Z
Date Available	2021-05-18T14:40:41Z
Item Format	application/pdf
Media Type	Document
Item Language	English
Publisher	South Carolina State Library
Digital Collection	South Carolina State Documents Depository
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))
Type	Text
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.