Proper holding temperatures

Proper holding temperatures will ensure that Time/Temperature Control for Safety foods are not in the temperature danger zone (between 45°F and 130°F) while food items are held for further preparation and/or consumption. Hot foods must be maintained at or above 130°F. Cold foods must be maintained at or below 45°F. It also contains a holding temperature log template for use in restaurants.

Las temperaturas adecuadas de conservación

Proper holding temperatures will ensure that Time/Temperature Control for Safety foods are not in the temperature danger zone (between 45°F and 130°F) while food items are held for further preparation and/or consumption. Hot foods must be maintained at or above 130°F. Cold foods must be maintained at or below 45°F. It also contains a holding temperature log template for use in restaurants.

Proper cooling temperatures

Proper cooling temperatures will prevent microbial growth by helping limit the time that food is exposed to the temperature danger zone. After cooking or heating, Time/Temperature for Safety (TCS) foods must be cooled quickly: From 130°F to 70°F within 2 hours, and From 70°F to 45°F within 4 hours. This sheet also contains a rapid cooling temperature log template.

Las temperaturas apropiadas de enfriamiento

Proper cooling temperatures will prevent microbial growth by helping limit the time that food is exposed to the temperature danger zone. After cooking or heating, Time/Temperature for Safety (TCS) foods must be cooled quickly: From 130°F to 70°F within 2 hours, and From 70°F to 45°F within 4 hours. This sheet also contains a rapid cooling temperature log template.

Shaken baby syndrome

This brochure explains shaken baby syndrome and some ways to prevent it.

Retail Food Establishments: Sushi Rice Guidelines

This regulation explains that retail food establishments that prepare sushi rice must take additional measures to ensure the safety of those that consume it. In addition to the standard temperature requirements, sushi rice safety may also be controlled by time or pH standards. The Department of Health and Environmental Control requires one of the following methods be implemented for safe sushi rice production: Maintaining Temperature Control, Use Time as a Public Health Control, Product Assessment (PA) & pH Monitoring, Submit a HACCP Plan to the Department for Review.

Medicaid bulletin MB# 16-014

The South Carolina Department of Health and Human Services publishes Medicaid Bulletins to clarify existing policies or explain new policies of the Medicaid program.

Medicaid bulletin MB# 16-016

The South Carolina Department of Health and Human Services publishes Medicaid Bulletins to clarify existing policies or explain new policies of the Medicaid program.

Should I choose an IUD?

This brochure discusses the IUD. It covers such topics as: What is an IUD? ; How do hormonal IUDs work? ; Why should I choose an IUD? ; How do non-hormonal IUDs work? ; How is the IUD put in? ; How will the IUD affect my period? ; What other birth control methods can I choose from?

¿Debería escoger un dispositivo intrauterino (DIU)?

This brochure printed in Spanish discusses the IUD. It covers such topics as: What is an IUD? ; How do hormonal IUDs work? ; Why should I choose an IUD? ; How do non-hormonal IUDs work? ; How is the IUD put in? ; How will the IUD affect my period? ; What other birth control methods can I choose from?

¿Debería escoger un implante?

This brochure printed in Spanish discusses contraceptive implants.

Don't waste food SC

This sheet gives statistics on food waste.

How to Increase Milk Supply

This sheet printed in English and Spanish gives tips on increasing milk supply during breastfeeding. It includes a daily log.

Plugged ducts

This sheet printed in both English and Spanish discusses plugged or clogged ducts during breastfeeding, their prevention and treatment.

Mastitis

This sheet, printed in English and Spanish, discusses mastitis, its prevention and treatment.