2016-07-192016-07-192016-07http://hdl.handle.net/10827/21286Proper 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.application/pdfDocumentCopyright status undetermined. For more information contact, South Carolina State Library, 1500 Senate Street, Columbia, South Carolina 29201.Food--Safety measuresFood handlingText