适宜的冷却温度

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Authors
South Carolina Department of Health and Environmental Control
Issue Date
2015-07
Type
Text
Item Language
Keywords
Food--Cooling , Chinese language materials
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Alternative Title
Proper cooling temperatures
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.
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Publisher
South Carolina State Library
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Copyright status undetermined. For more information contact, South Carolina State Library, 1500 Senate Street, Columbia, South Carolina 29201.
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