Time/temperature control for safety (TCS) food

Authors
South Carolina Department of Health and Environmental Control
Keywords
Food--Safety measures , Food handling , Food--Cooling
Abstract
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.
Description
URI
https://dc.statelibrary.sc.gov/handle/10827/37198
Collections
Public Health Documents
Thumbnail Image
Files
DHEC_Time_Temperature_Control_for_Safety_2021-03.pdf (880.45 KB)
Issue Date
2021-03-23
Contributor
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.