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21. 食品零售机构 : 执法转介程序

Creator:: South Carolina Department of Agriculture

22. 食品零售机构 : 手套的使用

Creator:: South Carolina Department of Agriculture

23. 食品零售机构 : 寿司米指南

Creator:: South Carolina Department of Agriculture

24. 食品零售机构 : 员工健康

Creator:: South Carolina Department of Agriculture

25. 食品零售机构 : 呕吐和腹泻事件清理

Creator:: South Carolina Department of Agriculture

26. 食品零售店 : 移动食品店

Creator:: South Carolina Department of Agriculture

27. 隔离和检疫隔离之间有何区别？

Creator:: South Carolina Department of Health and Environmental Control
Institution:: South Carolina State Library

28. 阻止细菌传播

Creator:: South Carolina Department of Health and Environmental Control
Institution:: South Carolina State Library

29. 针对 COVID-19 检测结果为阳性的人士的指导

Creator:: South Carolina Department of Health and Environmental Control
Institution:: South Carolina State Library

30. 遵循适当的烹煮和重新加热温度规定，能够确保时间/温度控制安全 (TCS) 食品经过彻底烹煮，从而降低食源性疾病的风险。

Creator:: South Carolina Department of Health and Environmental Control
Institution:: South Carolina State Library

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