Improving patient outcomes

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.

SC information letter #16-6

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.

SC INFORMATION LETTER #16-7

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.

Medicaid bulletin #16-012

The South Carolina Department of Health and Human Services publishes Medicaid Bulletins to clarify existing policies or explain new policies of the Medicaid program.

Medicaid bulletin #16-013

The South Carolina Department of Health and Human Services publishes Medicaid Bulletins to clarify existing policies or explain new policies of the Medicaid program.

Executive order no. 2016-13

This executive order by Governor Nikki R. Haley establishes the South Carolina Community Development Block Grant Steering Committee to advise the South Carolina Department of Commerce on the development of the South Carolina State Action Plan and oversee its implementation for the disbursement of the Community Development Block Grant - Disaster Relief funds due to the historic flooding in October of 2015, leading to widespread damage to homes across the state

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.

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.