Proper cooling temperatures
| Data(s) |
19/07/2016
19/07/2016
01/07/2016
|
|---|---|
| Resumo |
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. |
| Formato |
application/pdf Document |
| Identificador | |
| Idioma(s) |
English |
| Publicador |
South Carolina State Library |
| Relação |
South Carolina State Documents Depository |
| Direitos |
Public Domain This is a government document; please see the rights statement available here: http://www.statelibrary.sc.gov/statement-of-rights. |
| Palavras-Chave | #Food--Cooling |
| Tipo |
Text |
