[Grillman]

Serving

• Hot food should be held at 140 °F or warmer.
• Cold food should be held at 40 °F or colder.
• When serving food at a buffet, keep hot food hot with chafing dishes, slow cookers, and warming trays. Keep cold food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
• Use a food thermometer to check hot and cold holding temperatures.
• Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).

http://www.fsis.usda.gov/Factsheets/...sics/index.asp