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Las temperaturas
South Carolina Department of Health and Environmental Control
South Carolina Department of Health and Environmental Control
Abstract
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. Hot foods must be maintained at or above 130°F. Cold foods must be maintained at or below 45°F. It also contains a holding temperature log template for use in restaurants. This flier has been printed in Spanish.
Rights
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