Holding Hot Food

Equipment, Do's and Don'ts & Proper Techniques


Thermometers, Over-head warmers, hot holding cabinets.

Do's and Don'ts

-Never use hot-holding equipment to reheat food unless it is built to do so

-Reheat food correctly before moving it to a holding unit.

-food must be discarded after four hours

Proper Techniques

-Hold food at 135 degrees or higher before removing it from temp control

-Label food with the time it must be thrown out

-Sell, serve or throw out food within four hours