The repository is currently being upgraded to DSpace 7. Temporarily, only admins can login. Submission of items and changes to existing items is prohibited until the completion of this upgrade process.

冷食或热食的时间作为公共健康控制 措施

Author
South Carolina Department of Health and Environmental Control
Subject
Restaurants--Law and legislation--South Carolina; Food industry and trade--Sanitation--South Carolina; Food handling--South Carolina; Food--Safety measures
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.
URI
https://dc.statelibrary.sc.gov/handle/10827/52840
Collections
Thumbnail
View/Open
Date
2021-10
Metadata
Show full item record
Date Accessioned2023-10-16T12:57:06Z
Date Available2023-10-16T12:57:06Z
Item Formatapplication/pdf
Media TypeDocument
Item LanguageEnglish
PublisherSouth Carolina State Library
Digital CollectionSouth Carolina State Documents Depository
RightsCopyright 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))
TypeText
Digitization 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.