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。

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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 document is printed in Chinese.
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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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