Holding Cold Food.

Equipment Needed:

- Hold the food at 41 Degrees F or lower before removing it from refrigeration.

- Insert thermometer into the thickest part of the food, which usually is in the center.

- Record the temperature and the time the temperature is checked.

Do's and Don'ts:

Never let your fridge get too warm.

Handle your cold foods with care, never let them be below temperature.

Proper Techniques to Ensure Safety:

Use meat thermometers, measure the temperature for your foods.

Beware of buffet tables.