Get HI Cold-Holding Log 2014-2024

Cold Food. Hold cold foods at 41 degrees Fahrenheit or less and check the temperature every four hours. If the temperature of the food at four hours is greater than 41 degrees Fahrenheit, the food must be discarded.

Prevent time-temperature abuse and contamination: Keep hot food at 135˚F (57˚C) or higher. Keep cold food at 41˚F (5˚C) or lower.

Hot-Holding Foods: Use cleaned and sanitized utensils. 2 hours, reheat the food to 165°F for 15 sec.

Preheat hot holding equipment before you put any food in it. Putting food into cold equipment means it might not be kept hot enough to stop harmful bacteria growing. THINK TWICE! Hot food must be kept at 63°C or above, except for certain exceptions.

Preheat hot holding equipment before you put any food in it. Putting food into cold equipment means it might not be kept hot enough to stop harmful bacteria growing. THINK TWICE! Hot food must be kept at 63°C or above, except for certain exceptions.

Hot holding temperatures should stay above 135°F It's an important part of your job as a food handler to keep held food out of the temperature danger zone. Check food warmers, steam tables, and hot holding units regularly to make sure hot TCS foods are being held at 135°F or hotter.

Hot-holding equipment must be able to keep foods at 135°F or higher. Cold-holding equipment must be able to keep foods at 41°F or colder. way to avoid discarding too much food is to prepare and cook only as much as you will use in a short time.

COLD HOLDING All foods should be held 41° F or below. Corrective Action: If food is out of temperature for less than 4 hours, rapidly cool to 41° F or less within the remaining time period or discard.