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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
South Carolina Department of Health and Environmental Control
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.
Issue Date
2023-07
Keywords
Food--Cooling
Type
Text
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))
Digitization Specifications
South Carolina State Document was either saved from a document available publicly online in PDF format or converted to PDF using Adobe Acrobat DC.