Hot food must be kept at 63°C or above, except for certain exceptions. When you display hot food, e. g. on a buffet, you should use suitable hot holding equipment to keep it above 63°C. If this is not possible, you can take food out of hot holding to display it for up to two
Q. What temperature should I hot hold cooked food at? Keep hot food above 63°C (for example in a bain marie). This is outside the danger zone (5°C – 63°C). Bacteria grow best in warm temperatures, approximately 25°C – 40°C. Lukewarm food is dangerous as it is a perfect environment for bacteria to thrive.
Food processors are easily the most versatile kitchen gadget around. You can use them to slice vegetables, chop nuts, grind meat, and much, much more in mere seconds.
Hot foods should be kept at an internal temperature of 140 °F or warmer. Use a food thermometer to check. Serve or keep food hot in chafing dishes, slow cookers, and warming trays.
All cold store refrigeration units will provide you with a temperature range between -40°C to +10°C, making them perfect for the storage of fruits and vegetables.
How do I keep foods safe at a buffet? Foods should not sit at room temperature for more than two hours. Keep track of how long foods have been sitting on the buffet table and discard any food that has been there for more than 2 hours. Hot foods should be held at 140 °F
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
In general, it is important that foods are cooled as quickly as possible. The temperature range of 63 °C to 5 °C is considered to be the ‘danger zone’ i. e. the temperature range in which harmful organisms can flourish, and it is recommended that food should not remain in this ‘danger zone’ for longer