Hot holding

temperature chart
Foods that are meant to be served and displayed for a long time require elevated
temperatures for storage. Foods are held at 57°C or above to stop the growth of
harmful microorganisms and preserve food safety.

60°C

59°C
57°C - 63°C
58°C Hot holding
57°C

30°C 5°C - 56°C

Danger zone!
10°C

5°C
4°C and below
0°C Cold holding

In hot holding, the following must be considered:

Use only equipment intended for hot holding.

Hot holding equipment is not intended for cooking or reheating foods.

Roasts can be held at a minimum temperature of 54°C when properly cooked.

Cover foods to protect them from contamination.

Do not serve food that was kept below the recommended hot holding temperature.

When foods are in chafing dishes, avoid stirring the food.

Do not use hot-holding equipment for reheating foods.

Measure the temperature at regular intervals.

Do not mix new batches with the ones already on display.

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