适宜的冷却温度

South Carolina Department of Health and Environmental Control

File:DHEC_Proper_Cooling_Temperatures_Chinese_2015-07.pdf

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South Carolina Department of Health and Environmental Control

Subject

Food--Cooling; Chinese language materials

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.

URI

http://hdl.handle.net/10827/19114

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Date

2015-07

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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.