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Food Handling Lesson Polls Poll based lessons. See what misconceptions our general population has regarding food safety and preparation.


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

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Unread 05-26-2006, 06:11 PM   #1
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Default 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.?
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Unread 04-06-2009, 08:39 PM   #2
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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.
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Unread 04-06-2009, 10:40 PM   #3
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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.
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Unread 04-15-2009, 10:40 PM   #4
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Yes as bbqchef33 stated, re-heat to 165 then hold at 140 or above.
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Unread 06-12-2009, 02:00 PM   #5
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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...
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Unread 07-09-2009, 05:36 PM   #6
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Warm temp 140 or above, Cold temp 40 or below.
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Unread 12-19-2009, 02:56 PM   #7
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Eat it before it goes bad.
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Unread 02-25-2010, 08:07 AM   #8
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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.
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Unread 02-25-2010, 10:26 AM   #9
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Quote:
Originally Posted by PorkQPine View Post
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.
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Unread 02-25-2010, 10:54 AM   #10
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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!
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Unread 02-25-2010, 07:08 PM   #11
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Quote:
Originally Posted by Ford View Post
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
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Unread 05-29-2010, 08:08 AM   #12
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Quote:
Originally Posted by Jacked UP BBQ View Post
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...
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Unread 01-04-2011, 09:11 PM   #13
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Quote:
Originally Posted by keale View Post
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.
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Unread 01-04-2011, 09:28 PM   #14
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Improper temps...

http://www.macombcountymi.gov/Public.../FBICauses.pdf
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Unread 01-04-2011, 09:39 PM   #15
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I forgot to mention I took my class in Washington state, not Macomb County, Michigan.
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