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.

South Carolina's guide to freshwater fishes

This booklet describes freshwater fishes found in South Carolina waters, giving information about the fish, its range, preferred habitat, food habits, size and other miscellaneous facts. It also has information on angler ethics, catch & release programs, fishing regulations and aquatic education programs.