Time/temperature control for safety (TCS) food

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Authors
South Carolina Department of Health and Environmental Control
Issue Date
2021-03-23
Type
Text
Item Language
Keywords
Food--Safety measures , Food handling , Food--Cooling
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Alternative Title
Regulation 61-25: retail food establishments
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.
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Publisher
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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