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冷食或热食的时间作为公共 健康控制措施

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DOA_Time_as_Control_Measure_Chinese_2024-05-21.pdf
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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 without temperature control for four to six hours if they meet certain time limits and guidelines. This document is printed in Chinese.
Issue Date
2024-05-21
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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https://dc.statelibrary.sc.gov/handle/10827/57020
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Retail Food Establishments Documents