适当的冷却温度 将通过帮助缩短食品暴露在危险 温度区的时间来防止微生物生长。

Author
South Carolina Department of Health and Environmental Control
Subject
Food--Cooling
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. This document is printed in Chinese.
URI
https://dc.statelibrary.sc.gov/handle/10827/52047
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Date
2023-07
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Date Accessioned2023-09-06T13:06:17Z
Date Available2023-09-06T13:06:17Z
Item Formatapplication/pdf
Media TypeDocument
Item LanguageEnglish
PublisherSouth Carolina State Library
Digital CollectionSouth Carolina State Documents Depository
RightsCopyright status determined to be in the public domain on April 27, 2020 by United States Supreme Court ruling (Georgia et al., Petitioners v. Public.Resource.Org, Inc. : 590 U.S.__(2020))
TypeText
Digitization SpecificationsSouth Carolina State Document was either saved from a document available publicly online in PDF format or converted to PDF using Adobe Acrobat DC.