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dc.creatorSouth Carolina Department of Health and Environmental Control
dc.date.accessioned2015-06-10T19:33:30Z
dc.date.available2015-06-10T19:33:30Z
dc.date.issued2015-04
dc.identifier.urihttp://hdl.handle.net/10827/18600
dc.description.abstractProper cooking and reheating temperatures will ensure that time/temperature control for safety foods are thoroughly cooked to reduce the risk of foodborne illnesses. This guide tells the temperatures that food must be for cooking and reheating. A sample cooking log and cooking/reheating temperature log template are included.
dc.formatapplication/pdf
dc.format.mediumDocument
dc.languageEnglish
dc.publisherSouth Carolina State Library
dc.relation.ispartofSouth Carolina State Documents Depository
dc.rightsCopyright status undetermined. For more information contact, South Carolina State Library, 1500 Senate Street, Columbia, South Carolina 29201.
dc.subjectFood--Safety measures
dc.titleProper Cooking and Reheating Temperatures
dc.typeText
sd.specificationsThis South Carolina State Document was either saved from a document available publicly online in PDF format or converted to PDF using Adobe Acrobat X Professional.


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