2017-11-032017-11-032017-09http://hdl.handle.net/10827/25921Power outages can be costly in the restaurant business. Planning in advance and quick action can limit some of the business impacts associated with power outages and emergencies. Quickly controlling temperature is key. In the event of a power outage, an evaluation will need to be made to determine if foods have remained in the safe zone and whether or not cooking operations can safely continue.application/pdfDocumentCopyright status undetermined. For more information contact, South Carolina State Library, 1500 Senate Street, Columbia, South Carolina 29201.Public health laws--South CarolinaFood industry and trade--South CarolinaRestaurants--Law and legislation--South CarolinaFood spoilage--PreventionFood--Safety measuresElectric power failuresText