Biennial report of the Superintendent of Public Instruction of North Carolina to Governor ..., for the scholastic years ... [serial]

Title varies slightly.

Report of the Special commission on taxation and public expenditures ...

I. The scope of the inquiry.--II. Public welfare, with recommendations for an emergency relief tax.--III. The tax structure.--v. Administration of public welfare institutions.--VI. Housing.--VII. Department of public safety.--VIII. Revenue collection procedures.--IX. Supplementary tax recommendations.--X. City manager governmen and proportional representation.--XI. Office space requirements of state departments.--XII. Administration of fiscal affairs.--XIII. The Metropolitan district commission.--XIV. The Police department of the Metropolitan district commission.--XV. The civil service system of the commonwealth. Section I. Civil service laws, rules and regulations. Section II. Problems of organization and administration. 2 v.--XVI. Summary and final report.

Meteorology of New South Wales. Results of rain, river, and evaporation observations made in New South Wales

1886 includes observations in part of Queensland

Report of the Superintendent of Public Instruction.

Issued as North Carolina. Documents; 1920/22- as the Department's Publication.

Public health services

This brochure lists services given by the South Carolina Department of Health and Environmental Control. It also lists South Carolina health agencies, their address and contact information.

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 tobacco directory

This tobacco directory list tobacco products sold in South Carolina by name, company name, original certification date, action type and agreement type.

The Structure, Responsibilities & Programs of ENVIRONMENTAL AFFAIRS

This paper gives information concerning the bureaus under Environmental Affairs in the Department of Health and Environmental Control. It also describes key environmental programs.

Mosquito Vectors of Zika Virus and Their Control

This powerpoint presentation describes the way that Zika is spread by mosquitoes. It shows places that mosquitoes breed, ways to control their breeding, establishing a mosquito control program and shows various mosquito repellents.

Poor quality specimens delay detection of blood disorders in newborns

This sheet describes the right way to take a blood sample from a newborn infant.

Let your voice be heard : a guide to services available to empower victims of domestic violence : Lowcountry

This brochure gives directions on how to leave an abusive relationship. It also has a list of community resources and hotlines (by county) available to victims of domestic violence in the lowcountry region of South Carolina.

Let your voice be heard : a guide to services available to empower victims of domestic violence : Pee Dee

This brochure gives directions on how to leave an abusive relationship. It also has a list of community resources and hotlines (by county) available to victims of domestic violence in the Pee Dee Region of South Carolina.

Let your voice be heard : a guide to services available to empower victims of domestic violence : Upstate

This brochure gives directions on how to leave an abusive relationship. It also has a list of community resources and hotlines (by county) available to victims of domestic violence in the upstate region of South Carolina.

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.