Las temperaturas de enfriamiento adecuadas evitarán el crecimiento microbiano al ayudar a limitar el tiempo que los alimentos están expuestos a la zona de peligro de temperatura.

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Authors
South Carolina Department of Health and Environmental Control
Issue Date
2023-07
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Text
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Food--Cooling
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Proper cooling temperatures will prevent microbial growth by helping limit the time that food is exposed to the temperature danger zone
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. This flier is printed in Spanish.
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South Carolina State Library
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Copyright 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))
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