适宜的冷却温度

Subject
 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.
URI
http://hdl.handle.net/10827/19114
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Date
2015-07
Author
South Carolina Department of Health and Environmental Control
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CreatorSouth Carolina Department of Health and Environmental Control
Date Accessioned2015-08-10T19:31:50Z
Date Available2015-08-10T19:31:50Z
Date of Issue2015-07
Identifier (URI)http://hdl.handle.net/10827/19114
DescriptionProper 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.
Item Formatapplication/pdf
Media TypeDocument
Item LanguageEnglish
PublisherSouth Carolina State Library
Digital CollectionSouth Carolina State Documents Depository
RightsCopyright status undetermined. For more information contact, South Carolina State Library, 1500 Senate Street, Columbia, South Carolina 29201.
SubjectFood--Cooling
SubjectChinese language materials
Title适宜的冷却温度
Alternative TitleProper cooling temperatures
TypeText
Digitization 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.