The hot holding unit must hold hot food at a temperature at or above 60oC (140oF). • Preheat the water in the hot-holding unit. Allow enough time for the ... |
Cold TCS foods must be held at or below 41 F. Hot TCS foods must be held at or above 135 F. Temperature Danger Zone = 41 F - 135 F ... |
1. Use a thin probe thermometer to find the coldest internal product temperature of multiple hot TCS food products at least once every four hours. 2 ... |
Hot holding is the process of keeping cooked food at a safe temperature before service. Once cooked, food should be held above 63°C to prevent bacteria growth. |
Minimum Hot Holding Temperature 135°F ±2°F. • If the food temperature is less than 135°F - notify a manager or supervisor. • If out of temperature for less ... |
Monitoring: •Check hot potentially hazardous food temperatures at least once every 1 to 2 hours with an approved thermometer. Record these temperatures. |
Product must be held at a minimum temp of 135 F. If below 135 F, product may be reheated to 165 F for 15 seconds. If product is below 135 F for 4 hours or ... |
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