Document Type
Other
Publication Date
6-1-2010
Series Number
ESS 1529
Pages
2
Description
Not cooling food properly can lead to food-borne illness. Food is especially vulnerable when it is cooled, because cooling requires that the food pass through the Temperature Danger Zone (between 41°F and 140°F).
Publisher
SDSU Cooperative Extension Service
Type
text
Recommended Citation
Extension Service, Cooperative, "Cooling Food the Right Way" (2010). SDSU Extension Special Series. 32.
https://openprairie.sdstate.edu/extension_ss/32
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