Hot and Cold Holding Temperatures
Fact Sheet
All potentially hazardous foods, except those prepared for immediate consumption by a patron,
shall be maintained in such a fashion as to prevent the growth or development of bacteria. When
holding foods for service, such as on a buffet line, always remember to keep hot foods hot and
cold foods cold. Hot-holding equipment must be able to keep foods at a temperature of 130ºF or
higher, and cold-holding equipment must be capable of keeping foods at a temperature of 41ºF or
colder.
Hot-Holding Guidelines
When holding hot foods for service, observe the following guidelines:
• Stir the food at regular intervals, as it will help distribute heat evenly throughout the food.
• Keep the food covered as covering will help retain heat and eliminate potential
contaminates from falling into the food.
• Use a food thermometer to measure the food’s internal temperature every two hours.
• Discard any hot food after four hours if it has not been maintained at a temperature of
130ºF or higher.
Other safety precautions regarding hot-holding foods include never using hot-holding equipment
to reheat foods. Foods to be reheated should first be heated to an internal temperature of 165ºF
and then transferred to the hot-holding equipment. Also, never mix freshly prepared food with
foods being held for service as this practice can result in contaminated foods.
Cold-Holding Guidelines
When holding cold foods for service, the following guidelines can help prevent food-related
illnesses:
• Protect all foods from possible contamination by covering them or using food shields.
• Use a food thermometer to measure the food’s internal temperature every two hours, and
take corrective action whenever the temperature of a cold food item goes above 41ºF.
• Never store food items directly on ice. All food items, with certain exceptions, should be
placed in pans or on plates when displayed. Ice used on a display should be self-draining,
and all pans and plates should be sanitized after each use.
Whenever