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214051. 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

214052. 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

214053. 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

214054. 阻止细菌传播

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

214055. 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

214056. 食品零售机构：手套的使用

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

214057. 食品零售机构：食品处理员证书

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

214058. 食品零售机构紧急恢复：电力中断

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

214059. 食品零售机构：消费者忠告指南

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

214060. 食品零售机构：特殊工艺（HACCP 计划和变通）

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