What is the proper temperature for holding food?

bbqjoe · 05-26-2006, 06:11 PM

Question: When holding food in a steam table or chaffing dish, what is the correct holding temp.?

Forkin Pork · 04-06-2009, 08:39 PM

I can't believe that this was posted back in 5-26-06 and no can post a reply.
I sure the person is not still waiting for an answer, but just in case someone is wondering, you should hold food at 140 degress and can do so up to 4 hours.
After that you have to throw the food out.

BBQchef33 · 04-06-2009, 10:40 PM

The answers are in the poll.

This forum(food Handeling Lesson Polls). was used in a 'classroom' type effort using Polls. it was run by one of our members who was a restaurant owner and safeserv certified.

A question was posted, and a poll attached for the answers. Then a subsequent 'discussion' thread was associated with it and the details are discussed. I think this one was pretty much established at 140 based on the poll responses.

ASUBBQ · 04-15-2009, 10:40 PM

Yes as bbqchef33 stated, re-heat to 165 then hold at 140 or above.

keale · 06-12-2009, 02:00 PM

You don't have to "toss" after 4 hrs, The 4 hr. rule is if its on "display", countertop...etc...no heating...and it should always have a time stamp...

This rule is in Hawaii...

Just went to a sanitation class...
The biggest cause of food born illness is "IMPROPER COOLING"...the recomended time frame is:

140*-70* 2hrs
70*-45* 2 hrs...I believe 40* is the USDA guideline...

smokey fin · 07-09-2009, 05:36 PM

Warm temp 140 or above, Cold temp 40 or below.

This Is How We Que It · 12-19-2009, 02:56 PM

Eat it before it goes bad.

PorkQPine · 02-25-2010, 08:07 AM

New FDA rules do away with the danger zone being 40-140 degrees. It is now 41-135 degrees. Previously cooked food needs to be heated to 165 degrees. Just took the ServSafe course so this is the newest information. Instructor said that FDA only issues guidelines and that the local HD may have different temp. rules. Always check with local HD for the rules you have to live by.

Ford · 02-25-2010, 10:26 AM

Quote:

Originally Posted by PorkQPine

New FDA rules do away with the danger zone being 40-140 degrees. It is now 41-135 degrees. Previously cooked food needs to be heated to 165 degrees. Just took the ServSafe course so this is the newest information. Instructor said that FDA only issues guidelines and that the local HD may have different temp. rules. Always check with local HD for the rules you have to live by.

Right on but when talking about steam tables or chaffers the "MINIMUM" is 140 for most HD's and that means not only sticking a thermapen into the tray but also using an infrared hand held to measure surface temp. If you have steam pans and don't keep them covered except when dishing up the surface temp will quickly drop. I'd plan for an internal closer to 150-160 to be safe. And you need to stir on a regular basis if you want to keep it moist and fresh and balanced temp.

While I haven't taken the course yet, Carol did and I have read all the materials. I've also developed a positive relationship with a number of the local HD inspectors and when they informally visit at a vending event (happens if others need to be inspected) I'm always asking questions to better udnerstand what they expect.

Bottom line is take the ServSafe course if you can.

Jacked UP BBQ · 02-25-2010, 10:54 AM

I have had serv safe for 10 years, and it goes over welll with the HD's when I send in my apps and they see that, there is a much easier process of inspection in the field. Great cheap way to have a quick easy inspection!

big brother smoke · 02-25-2010, 07:08 PM

Quote:

Originally Posted by Ford

Right on but when talking about steam tables or chaffers the "MINIMUM" is 140 for most HD's and that means not only sticking a thermapen into the tray but also using an infrared hand held to measure surface temp. If you have steam pans and don't keep them covered except when dishing up the surface temp will quickly drop. I'd plan for an internal closer to 150-160 to be safe. And you need to stir on a regular basis if you want to keep it moist and fresh and balanced temp.

While I haven't taken the course yet, Carol did and I have read all the materials. I've also developed a positive relationship with a number of the local HD inspectors and when they informally visit at a vending event (happens if others need to be inspected) I'm always asking questions to better udnerstand what they expect.

Bottom line is take the ServSafe course if you can.

What Ford said, even though he is not posting

southernsmoker · 05-29-2010, 08:08 AM

Quote:

Originally Posted by Jacked UP BBQ

I have had serv safe for 10 years, and it goes over welll with the HD's when I send in my apps and they see that, there is a much easier process of inspection in the field. Great cheap way to have a quick easy inspection!

Good preperation...

NorthwestBBQ · 01-04-2011, 09:11 PM

Quote:

Originally Posted by keale

You don't have to "toss" after 4 hrs, The 4 hr. rule is if its on "display", countertop...etc...no heating...and it should always have a time stamp...

This rule is in Hawaii...

Just went to a sanitation class...
The biggest cause of food born illness is "IMPROPER COOLING"...the recomended time frame is:

140*-70* 2hrs
70*-45* 2 hrs...I believe 40* is the USDA guideline...

I hate to disagree, but the #1 cause of food borne illness in the food service industry is cross contamination. The washing of hands with warm soapy water, and sanitizing the work area is critical. I got 100% correct on my food handlers card test.

JD McGee · 01-04-2011, 09:28 PM

Improper temps...

http://www.macombcountymi.gov/Public.../FBICauses.pdf

NorthwestBBQ · 01-04-2011, 09:39 PM

I forgot to mention I took my class in Washington state, not Macomb County, Michigan.

View Poll Results: What is the correct temperature for holding food in a steamtable or chaffing dish?
120*	0	0%
140*	12	75.00%
165*	4	25.00%
Voters: 16. You may not vote on this poll

04-06-2009, 10:40 PM	#3
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	The answers are in the poll. This forum(food Handeling Lesson Polls). was used in a 'classroom' type effort using Polls. it was run by one of our members who was a restaurant owner and safeserv certified. A question was posted, and a poll attached for the answers. Then a subsequent 'discussion' thread was associated with it and the details are discussed. I think this one was pretty much established at 140 based on the poll responses. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

06-12-2009, 02:00 PM	#5
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI Downloads: 0 Uploads: 0	You don't have to "toss" after 4 hrs, The 4 hr. rule is if its on "display", countertop...etc...no heating...and it should always have a time stamp... This rule is in Hawaii... Just went to a sanitation class... The biggest cause of food born illness is "IMPROPER COOLING"...the recomended time frame is: 140-70 2hrs 70-45 2 hrs...I believe 40* is the USDA guideline... __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

02-25-2010, 10:54 AM	#10
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	I have had serv safe for 10 years, and it goes over welll with the HD's when I send in my apps and they see that, there is a much easier process of inspection in the field. Great cheap way to have a quick easy inspection! __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

01-04-2011, 09:28 PM	#14
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	Improper temps... http://www.macombcountymi.gov/Public.../FBICauses.pdf __________________ Wine Country "Q" Competition BBQ

05-26-2006, 06:11 PM	#1
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona Downloads: 0 Uploads: 0	What is the proper temperature for holding food? Question: When holding food in a steam table or chaffing dish, what is the correct holding temp.?

04-06-2009, 08:39 PM	#2
Forkin Pork Got rid of the matchlight. Join Date: 03-23-09 Location: Stamford, Connecticut Downloads: 0 Uploads: 0	I can't believe that this was posted back in 5-26-06 and no can post a reply. I sure the person is not still waiting for an answer, but just in case someone is wondering, you should hold food at 140 degress and can do so up to 4 hours. After that you have to throw the food out.

04-15-2009, 10:40 PM	#4
ASUBBQ Knows what a fatty is. Join Date: 04-04-08 Location: Danbury, CT Downloads: 0 Uploads: 0	Yes as bbqchef33 stated, re-heat to 165 then hold at 140 or above.

07-09-2009, 05:36 PM	#6
smokey fin Got rid of the matchlight. Join Date: 07-05-09 Location: Dallas Texas Downloads: 0 Uploads: 0	Warm temp 140 or above, Cold temp 40 or below.

12-19-2009, 02:56 PM	#7
This Is How We Que It On the road to being a farker Join Date: 09-12-08 Location: Kansas City, Mo Downloads: 0 Uploads: 0	Eat it before it goes bad.

02-25-2010, 08:07 AM	#8
PorkQPine Full Fledged Farker Join Date: 12-10-07 Location: Roseville, CA Downloads: 0 Uploads: 0	New FDA rules do away with the danger zone being 40-140 degrees. It is now 41-135 degrees. Previously cooked food needs to be heated to 165 degrees. Just took the ServSafe course so this is the newest information. Instructor said that FDA only issues guidelines and that the local HD may have different temp. rules. Always check with local HD for the rules you have to live by.

01-04-2011, 09:39 PM	#15
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	I forgot to mention I took my class in Washington state, not Macomb County, Michigan. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

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