Food Safety Bites with Beth
Holding food at the correct temperature is crucial to preventing foodborne illness. Whether hot or cold, food must remain in the safe temperature zone to slow bacterial growth and maintain food quality. This lesson will provide guidelines based on the FDA Model Food Code to help foodservice professionals ensure that food is held safely before serving.
After this lesson, employees should be able to:
● Identify proper hot and cold holding temperatures.
● Understand the risks associated with improper food holding.
● Follow best practices for monitoring and maintaining food temperatures.
● Implement corrective actions when food is not held at the correct temperature.
Hold It Right, Serve It Safe – Procedures for Holding Food Safely
● Hot foods must be held at 135°F (57°C) or higher to prevent bacterial growth.
● Cold foods must be held at 41°F (5°C) or lower to slow bacterial growth.
● Foods held between 41°F and 135°F are in the temperature danger zone where bacteria can multiply rapidly.
● Foods that have been in the danger zone for more than 4 hours must be discarded.
● Use proper equipment such as steam tables, warming trays, refrigerated units, or ice baths to maintain food temperatures.
● Regularly check and record food temperatures using a calibrated thermometer.
● Always cover food and use sneeze guards to protect it from contamination.
Take Action!
Temperature Check Challenge
Look at the food items being stored in the hot and cold holding units in your facility. Have employees use thermometers to check and record the temperatures, then compare them against safe holding guidelines. Discuss corrective actions if temperatures are out of range.
The Danger Zone Demonstration
Use a visual demonstration (such as a chart or graphic) to show how quickly bacteria multiply in the temperature danger zone. Discuss why time and temperature control are crucial.
Equipment Inspection Walkthrough
Have employees inspect holding equipment (steam tables, refrigerators, ice wells) to ensure they are functioning correctly. Encourage them to report any issues.
Scenario-Based Discussion
Present real-world scenarios, such as a buffet line where food is not being monitored. Ask employees to identify the risks and suggest corrective actions.
Discard or Keep?
Give employees different scenarios on index cards, such as, “Macaroni salad left out at room temperature for 3 hours,” or “Chili held at 125°F for 5 hours.” Ask employees to decide whether to discard or keep the food. This activity can be done in pairs or groups, and the discussion afterward should reinforce proper holding procedures. To make things easy for you, I have created two pages of sample cards that can be used along with an answer key. Click to download the cards and answer keys.
Keep it Going!
Managers and trainers should take the following steps to ensure ongoing compliance with safe thawing procedures:
● Regularly observe employees checking food temperatures.
● Conduct routine audits of holding equipment.
● Reinforce training through brief refreshers during team meetings.
● Ensure corrective actions are consistently applied when temperatures fall outside safe ranges.
● Encourage staff to report concerns about food holding safety.
By following these best practices, foodservice professionals can ensure food is held safely, protecting both customers and the business. Thank you for your commitment to food safety!
Did you know TSC Associates offers private training tailored to meet your establishment’s need? Contact TSC Associates to find out more about our array of personalized training as well as ServSafe® training and certification.
Created by Beth Brewer, TSC Associates LLC
Resources
1. Holding Food Training Module
2. YouTube Video: Improper Holding Temperatures
3. Food Docs: Excellent resource for posters, charts, logs, and information.
4. YouTube Video: Holding Food Temperature
5. YouTube Video: Basic Food Safety: Holding Time and Temperature (has some good myths/facts at the end)