Chapter 9.1 Culinary Notes

9.1 Holding food for service

​Holding hot and cold foods without temperature control.

-Never use hot holding equipment to reheat food
-Never leave food uncovered and without sneeze guards

​Dont's

-Hold foods at the correct internal temperature
-Check with the thermometer at least every 4 hours
-Create policies on when to throw food out

​Do's

Holding Foods Properly

Cold Foods Held(No Temp Control)

​​ Cold Foods can be held without temperature control for 6 hours(conditions below must be met)

-Was held at 41ºF or lower before removed from refrigeration
-It does not exceed 70ºF during service
-Written and Labeled with the time removed from refrigeration and when it needs to be thrown out

Hot Foods Held(No Temp Control)

​​ Cold Foods can be held without temperature control for 4 hours(conditions below must be met)

-Was held at 41ºF or lower before removed from refrigeration
-It does not exceed 70ºF during service
-Written and Labeled with the time removed from refrigeration and when it needs to be thrown out
-It is served or thrown out within 4 hours

​alternative requirements for holding cold ready-to-eat TCS food without temperature control.