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.

2016 Recommended Immunizations for Adults: By Age

These charts show which vaccinations you should have at what ages and by what health condition.

2016-vacunas recomendadas para adultos según la edad

These charts show which vaccinations you should have at what ages and by what health condition.

UST news

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.

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.

Proper cooling temperatures

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.

Las temperaturas apropiadas de enfriamiento

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.

Shaken baby syndrome

This brochure explains shaken baby syndrome and some ways to prevent it.

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.

FY 1996-1997 Accountability Report

Each year the South Carolina Department of Labor, Licensing and Regulation sends a report to the Office of State Budget that includes the agency's mission, goals and objectives to accomplish the mission, and performance measures regarding the goals and objectives.

FY1998-1999 Accountability Report

Each year the South Carolina Department of Labor, Licensing and Regulation sends a report to the Office of State Budget that includes the agency's mission, goals and objectives to accomplish the mission, and performance measures regarding the goals and objectives.

Annual report 1993-1994

Each year the South Carolina Department of Labor, Licensing and Regulation publishes a report with summary of agency-related legislation passed, descriptions of each office, and yearly statistics.

Annual report 1994-1995

Each year the South Carolina Department of Labor, Licensing and Regulation publishes a report with summary of agency-related legislation passed, descriptions of each office, and yearly statistics.

1996-96 annual report

Each year the South Carolina Department of Labor, Licensing and Regulation publishes a report with summary of agency-related legislation passed, descriptions of each office, and yearly statistics.