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Proper Holding Temperatures
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.
Issue Date
2015-05
Keywords
Food--Safety measures, Food handling
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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