Quote:
Originally Posted by ynotfehc
Its not a "technicality", its called food safety. Holding food above 135F slows the rate of bacterial growth, it doesnt stop it. Its been shown that within 4hrs, bacterial growth is to the point of being unsafe. They may not wait out 4hrs to see how long you are holding food, but if people start calling in about getting sick to the HD, they will probably come asking for your time and temp logs for holding food, both hot and cold.
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Here is what the USDA says "In addition, the Committee concluded that a minimum temperature of 135 degrees for a maximum of 8 hours, or a minimum temperature of 140 degrees Fahrenheit indefinitely also would be adequate to ensure food safety."
https://www.fsis.usda.gov/wps/portal...t-holding-2002
What you need to make sure of is that the coolest part of your food is always above 140 degrees while holding. I put probes inside the meat and also the outside of the meat to monitor temps. I also err on the side of caution and keep my holding cabinets well above 140 degrees.
