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[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.

  1. Not topping up
  2. Stir and probe regularly
  3. Food must be protected and covered
  4. Chaffing dishes/hot cupboard must be heated prior the food gets in it
  5. Record temperature in accordance to your HACCP plan

 


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