[FREE STUFF] Infographic: Hot holding process in food safety
Widely used in hotels & restaurants and canteens serving food in buffet style. Hot food must not be kept temperature that might result in a risk to health.
At 63°c pathogens begin to die and therefore the food must kept at a 63°C (140°F) or above. Food that has gone under 63°C (140°F) for 2h must be discarded.
- Not topping up
- Stir and probe regularly
- Food must be protected and covered
- Chaffing dishes/hot cupboard must be heated prior the food gets in it
- Record temperature in accordance to your HACCP plan