Holding prepared foods at consistent temperature over time will maintain the quality, flavor and most importantly the safety of foods. Keeping hot foods hot minimizes the opportunity for harmful bacteria to proliferate, ensuring a more healthful product. To keep foods hot and ensure safe consumption, follow these guidelines:
- Stir foods and keep them covered to help evenly distribute the heat.
- Always double check temperatures with a thermometer. Keep food temperatures above 140˚F and out of the danger zone.
- Throw away food if it sits at a temperature below 140˚F for 4 hours or more.
- If temperature falls under 140˚F for only 2 hours or less, reheat it to 160˚F. Foods can be safely reheated only once.
- Avoid cross contamination and never mix old batches of food with new batches. Old batches may contain bacteria.
- Prepare and cook only as much food as needed for event to minimize the amount of leftovers that may go bad.
There are numerous types of equipment used for holding hot foods according to HACCP regulations. Any equipment used for holding hot foods needs to be preheated before any food is added to it. Cold equipment may cause foods to cool to an unsafe temperature, potentially putting foods within the danger zone.
Different situations and food-types require different types of warming equipment. Check out the products below for an idea of what may be best for your business.
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