适宜的冷却温度

Authors
South Carolina Department of Health and Environmental Control
Keywords
Food--Cooling , Chinese language materials
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.
Description
URI
http://hdl.handle.net/10827/19114
Collections
Public Health Documents
Thumbnail Image
Files
DHEC_Proper_Cooling_Temperatures_Chinese_2015-07.pdf (433.2 KB)
Issue Date
2015-07
Contributor
Date Accessioned
2015-08-10T19:31:50Z
Date Available
2015-08-10T19:31:50Z
Item Format
application/pdf
Media Type
Document
Item Language
English
Publisher
South Carolina State Library
Digital Collection
South Carolina State Documents Depository
Rights
Copyright status undetermined. For more information contact, South Carolina State Library, 1500 Senate Street, Columbia, South Carolina 29201.
Type
Text
Digitization Specifications
This 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.