Las temperaturas de enfriamiento adecuadas evitarán el crecimiento microbiano al ayudar a limitar el tiempo que los alimentos están expuestos a la zona de peligro de temperatura.

South Carolina Department of Health and Environmental Control

Publication

Las temperaturas de enfriamiento adecuadas evitarán el crecimiento microbiano al ayudar a limitar el tiempo que los alimentos están expuestos a la zona de peligro de temperatura.

South Carolina Department of Health and Environmental Control

Issue Date

2023-07

Type

Text

Keywords

Food--Cooling

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Adobe PDF, 251.09 KB

Abstract

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 quickly: From 130°F to 70°F within 2 hours, and From 70°F to 45°F within 4 hours. This sheet also contains a rapid cooling temperature log template. This flier is printed in Spanish.

Rights

Copyright status determined to be in the public domain on April 27, 2020 by United States Supreme Court ruling (Georgia et al., Petitioners v. Public.Resource.Org, Inc. : 590 U.S.__(2020))

URI

https://dc.statelibrary.sc.gov/handle/10827/52048

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