冷食或热食的时间作为公共健康控制 措施

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Authors
South Carolina Department of Health and Environmental Control
Issue Date
2021-10
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Text
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Keywords
Restaurants--Law and legislation--South Carolina , Food industry and trade--Sanitation--South Carolina , Food handling--South Carolina , Food--Safety measures
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Alternative Title
Time as a public health control measure for hot or cold food
Abstract
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.
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South Carolina State Library
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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))
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