999 resultados para South Carolina Department of Commerce
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The information enclosed in this booklet consists of memos, policy statements and other pertinent information to guide you in the establishment of a backflow prevention program.
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The Bureau of Community Health and Chronic Disease Prevention developed the following list of programs that are available to support health improvement. The programs fall under the headings: aging, cancer, cultural competency, diabetes, hypertension, healthy food and tobacco use.
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Code Section 12-36-2120(57) provides for an annual three-day sales tax holiday for sales taking place from 12:01 a.m. on the first Friday in August and ending at midnight on the following Sunday. Accordingly, the 2016 sales tax holiday weekend will begin Friday, August 5, 2016 at 12:01 a.m. and end Sunday, August 7, 2016 at midnight. A partial list of exempted items is included.
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For fiscal year 2016-2017 (July 1, 2016 through June 30, 2017), Budget Provisos 93.7 and 117.86 direct the Revenue Department to reduce the rate of interest paid on eligible refunds by a total of three percentage points. The interest rate to be applied to underpayments and overpayments of taxes is listed.
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The South Carolina Department of Health and Human Services publishes Medicaid Bulletins to clarify existing policies or explain new policies of the Medicaid program.
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The South Carolina Department of Health and Human Services publishes Medicaid Bulletins to clarify existing policies or explain new policies of the Medicaid program.
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This fact sheet cites SC Regulation 61-25 and lists accredited training programs for the Food Protection Manager Certification Program
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This fact sheet, printed in Spanish, cites SC Regulation 61-25 and lists accredited training programs for the Food Protection Manager Certification Program.
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These charts show which vaccinations you should have at what ages and by what health condition.
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These charts show which vaccinations you should have at what ages and by what health condition.
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The Underground Storage Tank program at the South Carolina Department of Health and Environmental Control publishes a biannual publication of compliance, technical, and financial information to supply outreach to tank owners, contractors, and the general public.
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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.
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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.
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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.
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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.
