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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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. |
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. |
Yes as bbqchef33 stated, re-heat to 165 then hold at 140 or above.
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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... |
Warm temp 140 or above, Cold temp 40 or below.
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Eat it before it goes bad.
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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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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. |
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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Good preperation...:clap2: |
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I forgot to mention I took my class in Washington state, not Macomb County, Michigan.
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