Browsing by Subject "Food handling"
Now showing items 1-7 of 7
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Establecimientos minoristas de alimentos : guía de marcado de fechas
(South Carolina State Library, 2022-03)This guide provides information on the date marking requirements that areapply to foods that are ready-to-eat, time-controlled/ temperature for safety. -
Las temperaturas adecuadas de conservación
(South Carolina State Library, 2015-07)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. ... -
Las temperaturas adecuadas de conservación
(South Carolina State Library, 2016-07)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. ... -
Proper holding temperatures
(South Carolina State Library, 2016-07)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. ... -
Proper Holding Temperatures
(South Carolina State Library, 2015-05)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. ... -
Time/temperature control for safety (TCS) food
(South Carolina State Library, 2021-03-23)Five key risk factors are repeatedly identified in foodborne illness outbreaks: 1. Improper Holding Temps 2. Inadequate Cooking 3. Contaminated Equipment 4. Food from Unsafe Sources 5. Poor Personal Hygiene. 1 and 2 are ... -
适当的保持温度
(South Carolina State Library, 2015-07)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. ...
