Get Hi Cold-holding Log 2018-2025

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.

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.

The coldest part of the fridge should be between 0 degrees Celcius and 5 degrees Celcius (32 degrees Fahrenheit and 41 degrees Fahrenheit). You could use a probe thermometer to check if food is being kept hot (above 63 degrees Celcius) or cold (below 8 degrees Celcius).

Store cut melons in a refrigerator at 41oF or below. Discard cut melons after 4 hours if they have been held above 41oF or if the temperature of the product exceeds 70° F. Date mark refrigerated cut melons to indicate that they must be used within 7 days.

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.

Since disease- causing bacteria are able to multiply rapidly at temperatures between 41° F and 135° F, this is known as the temperature Danger Zone. Correct Holding Control bacteria growth by keeping hot foods hot and cold foods cold. Temperatures Hot foods should be kept at 135° F (57.2° C) or above.