Oct 24, 2022 01:07
1 yr ago
25 viewers *
English term
Business and technology, expert
Native in: Spanish
Works in: English to Spanish, Spanish to English, Italian to Spanish
kept on the line
English to Spanish
Tech/Engineering
Food & Drink
Hola a todos:
es un manual del empleado de una tienda de comida, por eso todo este párrafo tiene que ver con la temperatura de los alimentos.
No entiendo la idea de estas dos oraciones:
Any item kept on the line without controlled refrigeration must be logged on the TCS log.
It must be under 40 degrees when set out and discarded after 4 hours.
Contexto:
Check temperatures regularly with a metal stem thermometer with a range of 0 degrees to 220 degrees.
Items not under rapid heating must be refrigerated.
No food can be left sitting out.
If an item temps in the food temperature danger zone after 6 hours it must be discarded.
Use digital thermometers to test food temperature frequently throughout the day.
Cold food should be below 40 degrees, hot food above 140.
Any item under cooling must be logged on a cooling log.
Any item kept on the line without controlled refrigeration must be logged on the TCS log.
It must be under 40 degrees when set out and discarded after 4 hours.
Muchas gracias a todos
es un manual del empleado de una tienda de comida, por eso todo este párrafo tiene que ver con la temperatura de los alimentos.
No entiendo la idea de estas dos oraciones:
Any item kept on the line without controlled refrigeration must be logged on the TCS log.
It must be under 40 degrees when set out and discarded after 4 hours.
Contexto:
Check temperatures regularly with a metal stem thermometer with a range of 0 degrees to 220 degrees.
Items not under rapid heating must be refrigerated.
No food can be left sitting out.
If an item temps in the food temperature danger zone after 6 hours it must be discarded.
Use digital thermometers to test food temperature frequently throughout the day.
Cold food should be below 40 degrees, hot food above 140.
Any item under cooling must be logged on a cooling log.
Any item kept on the line without controlled refrigeration must be logged on the TCS log.
It must be under 40 degrees when set out and discarded after 4 hours.
Muchas gracias a todos
Proposed translations
(Spanish)
| 4 +3 | que se mantenga en la línea (de producción) |
María Gómez Carranza
|
| 3 | mantenido en la nevera/despensa |
Natalia Pedrosa
|
Change log
Oct 24, 2022 08:52: abe(L)solano changed "Field" from "Social Sciences" to "Tech/Engineering"
Proposed translations
+3
14 mins
María Gómez Carranza
Costa Rica
Costa Rica
Native in Spanish
Costa Rica
MBA, +25 years translation / advisory
Native in: Spanish (Variants: Standard-Spain, Latin American, Costa Rican) 
Works in: English to Spanish, Spanish to English, Spanish, and 1 more.
que se mantenga en la línea (de producción)
Declined
Entiendo que se trata de un manual de procedimientos, con lo cual esperamos que se trate de la línea de producción de los alimentos. Entendería por el contexto que TCS log podría referirse a bitácora para el control de la temperatura de almacenamiento.
Peer comment(s):
| agree |
Emiliano Pantoja
3 hrs
|
| agree |
abe(L)solano
: línea de producción o línea de envasado o incluso podría ser la la línea de frío/línea fría pero el texto no es muy claro.
7 hrs
|
| agree |
Tomasso
: Interesting as someone stated Hot Holding and Cold Holding in restaurant, https://www.health.state.mn.us/communities/environment/food/...
189 days
|
8 hrs
Natalia Pedrosa
Spain
Spain
Native in English
&
Spanish
Specializes in field
Spain
Technical and legal Spanish translator
Native in: Spanish 
, Catalan , English
Works in: English to Spanish, English to Catalan, Catalan to Spanish, and 3 more.
Related KudoZ points
:
4
mantenido en la nevera/despensa
Declined
Honestamente, no veo lógico "línea de producción", pues no es una fábrica.
Discussion
"What is the line in a restaurant?
The “line” is the kitchen space where the cooking is done, often set up in a horizontal line. Being “on the line” means you are a “line cook”—an essential foot soldier in any functioning restaurant."
No es producción, envasado, etc...