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dc.creatorSouth Carolina Department of Health and Environmental Control
dc.date.accessioned2015-08-10T19:26:55Z
dc.date.available2015-08-10T19:26:55Z
dc.date.issued2015-07
dc.identifier.urihttp://hdl.handle.net/10827/19113
dc.description.abstractProper 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.
dc.formatapplication/pdf
dc.format.mediumDocument
dc.languageChinese
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 handling
dc.subjectFood--Safety measures
dc.subjectChinese language materials
dc.title适当的保持温度
dc.title.alternativeProper holding 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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