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Proper Cooling Temperatures
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.
Issue Date
2015-04
Keywords
Food--Cooling
Type
Text
Rights
Copyright status undetermined. For more information contact, South Carolina State Library, 1500 Senate Street, Columbia, South Carolina 29201.
Digitization Specifications
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