Proper holding temperatures

Proper 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.

Proper cooling temperatures

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.

Aiken Technical College Graduates from July 1, 2012 - June 30, 2013 Placement Rates

This breaks down the Aiken Technical College graduate placement rates from July 1, 2012 to June 30, 2013 by academic program, number of graduates in each program and the percentage of that number who either found employment or transferred to another institution.