Retail Food Establishments: Guide to HACCP Plans

A 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.

Retail Food Establishments : Certified Food Protection Manager

This fact sheet cites SC Regulation 61-25 and lists accredited training programs for the Food Protection Manager Certification Program

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.

Scott McElveen LLP presents the South Carolina big 50

This ranks private, public and foreign-affiliated companies by the number of employees on their South Carolina payrolls as of July 1, 2008, and then compares the progress of participating companies from year to year. The South Carolina Big 50 includes financial institutions, insurance companies, retailers, retail establishments, hospitals and healthcare organizations. The South Carolina Big 50, however, does exclude government agencies and organizations. The top company remained the same as in the 2007 issue, with Wal-Mart Stores Inc. continuing to be ranked No. 1. BI-LO LLC and Palmetto Health moved from No. 3 and No. 4 to No. 2 and No. 3 respectively.

Información de moluscos y mariscos : Norma 61-25: Establecimientos de ventas de alimentos

This Spanish language sheet explains SC regulation 61-25 dealing with retail food establishments and shellfish. It also has a daily shellstock receiving record that can be used by restaurants for record keeping.