Las temperaturas adecuadas de conservación

dc.creator	South Carolina Department of Health and Environmental Control
dc.date.accessioned	2016-07-19T13:57:32Z
dc.date.available	2016-07-19T13:57:32Z
dc.date.issued	2016-07
dc.identifier.uri	http://hdl.handle.net/10827/21287
dc.description.abstract	Proper holding temperatures will ensure that Time/Temperature Control for Safety foods are not in the temperature danger zone (between 45°F and 130°F) while food items are held for further preparation and/or consumption. Hot foods must be maintained at or above 130°F. Cold foods must be maintained at or below 45°F. It also contains a holding temperature log template for use in restaurants.
dc.format	application/pdf
dc.format.medium	Document
dc.language	Spanish
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 handling
dc.subject	Food--Safety measures
dc.title	Las temperaturas adecuadas de conservación
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 DC.