适宜的冷却温度
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Description:PDF fileMIME type:application/pdfFile Size:433.1Kb
Author
South Carolina Department of Health and Environmental Control
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.
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Date
2015-07Metadata
Show full item recordDate 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. |