2023-07-312023-07-312023-05https://dc.statelibrary.sc.gov/handle/10827/51359A Hazard Analysis and Critical Control Point (HACCP) system is a plan to reduce the risk of safety hazards in food. The HACCP System identifies potential biological, chemical and physical hazards from the time the food enters the facility to when it is served. The Hazard Analysis identifies critical control points based on the ingredients, raw materials, and processes. Control measures are then identified, implemented, and monitored to ensure the ongoing safety of the finished products. This flier is printed in Chinese.application/pdfDocumentCopyright 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))Public health laws--South CarolinaFood industry and trade--South CarolinaRestaurants--Law and legislation--South CarolinaHazard Analysis and Critical Control Point (Food safety system)--South CarolinaText