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11. 阻止细菌传播

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

12. 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

13. 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

14. 适当的冷却温度将通过帮助缩短食品暴露在危险温度区的时间来防止微生物生长。

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

15. 适当的保持温度

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

16. 适宜的冷却温度

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

17. 软体贝类及贝类原料信息 : 条例 61-25: 食品零售机构

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

18. 许可证豁免条例 61–25: 食品零售机构

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

19. 製造インセンティブ

Creator:: South Carolina Department of Commerce
Institution:: South Carolina State Library

20. 时间/温度控制安全 (TCS) 食品

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

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