适宜的冷却温度

dc.creator	South Carolina Department of Health and Environmental Control
dc.date.accessioned	2015-08-10T19:31:50Z
dc.date.available	2015-08-10T19:31:50Z
dc.date.issued	2015-07
dc.identifier.uri	http://hdl.handle.net/10827/19114
dc.description.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.
dc.format	application/pdf
dc.format.medium	Document
dc.language	English
dc.publisher	South Carolina State Library
dc.relation.ispartof	South Carolina State Documents Depository
dc.rights	Copyright status undetermined. For more information contact, South Carolina State Library, 1500 Senate Street, Columbia, South Carolina 29201.
dc.subject	Food--Cooling
dc.subject	Chinese language materials
dc.title	适宜的冷却温度
dc.title.alternative	Proper cooling temperatures
dc.type	Text
sd.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.