908 resultados para South Carolina Department of Mental Health--Finance
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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 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.
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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.
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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.
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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.
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This brochure explains shaken baby syndrome and some ways to prevent it.
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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.
