South Carolina Department of Agriculture2024-09-132024-09-132024-04-18https://dc.statelibrary.sc.gov/handle/10827/57211Proper 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.Records, documents, and information made available by the agencies of the South Carolina state government or its subdivisions are made accessible through the South Carolina State Library Depository and are protected under U.S. Copyright law (Title 17, U.S.C.) and South Carolina state law (Title 30 and 60, S.C.C.L.). Distribution rights are determined by the agency or author and users should contact the aforementioned for more information.Food--Cooling