Now showing items 1-7 of 7

    • Las temperaturas apropiadas de enfriamiento 

      South Carolina Department of Health and Environmental Control (South Carolina State Library, 2015-07)
      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 ...
    • Las temperaturas apropiadas de enfriamiento 

      South Carolina Department of Health and Environmental Control (South Carolina State Library, 2016-07)
      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 ...
    • Proper cooling temperatures 

      South Carolina Department of Health and Environmental Control (South Carolina State Library, 2016-07)
      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 ...
    • Proper Cooling Temperatures 

      South Carolina Department of Health and Environmental Control (South Carolina State Library, 2015-04)
      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 ...
    • Proper cooling temperatures will prevent microbial growth by helping limit the time that food is exposed to the temperature danger zone 

      South Carolina Department of Health and Environmental Control (South Carolina State Library, 2021-03-31)
      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 ...
    • Time/temperature control for safety (TCS) food 

      South Carolina Department of Health and Environmental Control (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 ...
    • 适宜的冷却温度 

      South Carolina Department of Health and Environmental Control (South Carolina State Library, 2015-07)
      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 ...