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FOOD SAFETY FACT SHEET
Kansas Department of Agriculture ● Division of Food Safety and Lodging th rd 109 SW 9 Street, 3 Floor ● Topeka, KS 66612 ● (785) 296-5600 ● www.ksda.gov
Hot and Cold Holding
All potentially hazardous foods, except those prepared for immediate consumption by a patron, must be maintained in a manner that prevents the growth or development of bacteria. When holding foods for service, such as on a buffet line, keep hot foods hot and cold foods cold. Hot-holding equipment must be able to keep foods at 135°F or higher. Cold-holding equipment must be able to keep foods at 41°F or colder. Hot-Holding Guidelines When holding foods for service, observe the following: Stir the food at regular intervals to distribute heat evenly throughout the food. Keep food covered to retain heat and keep potential contaminants from falling into the food. Use a food thermometer to measure the food’s internal temperature every 2 hours. Discard any hot food after 4 hours if it has not been maintained at 135°F or higher. Never use hot-holding equipment to reheat foods. Foods must be heated to an internal temperature of 165°F and then transferred to the hot-holding equipment. Never mix freshly prepared food with foods being held for service as this could contaminate foods. Cold-Holding Guidelines When holding cold foods for service, observe the following: Protect all foods from possible contamination by covering them or using food shields. Use a food thermometer to measure the food’s internal temperature every 2 hours. Take corrective action whenever the temperature of a cold food item goes above 41°F. Never store food items directly on ice. All food items, with certain exceptions, should be placed in pans or on plates when displayed. Ice used for a display should be self-draining, and all pans and plates should be sanitized after each use.
Whenever dealing with questionable hot-holding and cold-holding practices, always resolve the issue in favor of food safety.
Kansas Department of Agriculture ● Division of Food Safety and Lodging th rd 109 SW 9 Street, 3 Floor ● Topeka, KS 66612 ● (785) 296-5600 ● www.ksda.gov
Hot and Cold Holding
All potentially hazardous foods, except those prepared for immediate consumption by a patron, must be maintained in a manner that prevents the growth or development of bacteria. When holding foods for service, such as on a buffet line, keep hot foods hot and cold foods cold. Hot-holding equipment must be able to keep foods at 135°F or higher. Cold-holding equipment must be able to keep foods at 41°F or colder. Hot-Holding Guidelines When holding foods for service, observe the following: Stir the food at regular intervals to distribute heat evenly throughout the food. Keep food covered to retain heat and keep potential contaminants from falling into the food. Use a food thermometer to measure the food’s internal temperature every 2 hours. Discard any hot food after 4 hours if it has not been maintained at 135°F or higher. Never use hot-holding equipment to reheat foods. Foods must be heated to an internal temperature of 165°F and then transferred to the hot-holding equipment. Never mix freshly prepared food with foods being held for service as this could contaminate foods. Cold-Holding Guidelines When holding cold foods for service, observe the following: Protect all foods from possible contamination by covering them or using food shields. Use a food thermometer to measure the food’s internal temperature every 2 hours. Take corrective action whenever the temperature of a cold food item goes above 41°F. Never store food items directly on ice. All food items, with certain exceptions, should be placed in pans or on plates when displayed. Ice used for a display should be self-draining, and all pans and plates should be sanitized after each use.
Whenever dealing with questionable hot-holding and cold-holding practices, always resolve the issue in favor of food safety.