When holding food in hot holding equipment at least how frequently should the temperature be checked?

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You can also check the temperature every two hours. This will leave time for corrective action. For example, hot TCS food that has been held below 135°F (57°C) can be reheated and then placed back in the hot -holding unit. Hot -holding equipment NEVER use hot -holding equipment to reheat food unless it is built to do so.
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