Environmental affairs enforcement report

This is a list of actions taken against businesses that are not in compliance with environmental regulations including underground storage tanks, hazardous waste, drinking water, water pollution and solid waste. It is broken down by enforcement by various divisions of DHEC including the Bureau of Land and Waste Management, Bureau of Water, Bureau of Air Quality, Bureau of Environmental Health Services and Division of Ocean and Coastal Resource Management.

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.

Summary of Charter Fishing Laws 2015-2016

Each year the South Carolina Department of Natural Resources publishes a summary of the laws and regulations of commercial fishing in the state. This publication provides the license requirements, definitions, restrictions, and laws and regulations for the use of charter fishing laws.

[ Property act], 1787

Copy of act pertaining to taking of property for failure to pay taxes. Signed: Alexander Martin and John Sitgreaves.

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.

Legislative news

The South Carolina Department of Mental Health publishes on a bi-weekly basis Legislative News, with information on bills that are introduced which may impact the agency, mental health or health care issues, and employee issues.

Legislative update

Every week the General Assembly is in session the South Carolina House of Representatives, Office of Research publishes the Legislative Update, a digest of action on the floor of the House and action in full House committees.

Legislative update

Every week the General Assembly is in session the South Carolina House of Representatives, Office of Research publishes the Legislative Update, a digest of action on the floor of the House and action in full House committees.

Legislative update

Every week the General Assembly is in session the South Carolina House of Representatives, Office of Research publishes the Legislative Update, a digest of action on the floor of the House and action in full House committees.

Legislative update

Every week the General Assembly is in session the South Carolina House of Representatives, Office of Research publishes the Legislative Update, a digest of action on the floor of the House and action in full House committees.

Legislative update

Every week the General Assembly is in session the South Carolina House of Representatives, Office of Research publishes the Legislative Update, a digest of action on the floor of the House and action in full House committees.

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

Establecimientos de Venta de Alimentos al Menudeo: Liste al Gerente de Protección de Alimentos Certificado

This fact sheet, printed in Spanish, 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.

SC revenue ruling #16-1

After several inquiries from the trucking industry, the Department of Revenue established the conversion factors for compressed natural gas and liquefied natural gas in August, 2014. This advisory opinion now represents the Department’s official position concerning these conversion factors. The Department also recently established the conversion factor for liquefied propane gas. This advisory now represents the Department’s official position concerning this conversion factor.