You can judge the holding times of foods as you would if they were fresh. The long thermometer and large display ensure accurate and precise readings. Should the hot holding temperature in the Food Code be changed from 140 degrees Fahrenheit to a lower temperature, and if so, should there be associated monitoring and record keeping requirements? n�3ܣ�k�Gݯz=��[=��=�B�0FX'�+������t���G�,�}���/���Hh8�m�W�2p[����AiA��N�#8$X�?�A�KHI�{!7�. ��Z)陘����T. In particular, information about the food matrix, the amount of time product was held below the minimum recommended temperature, the procedures used by food service and retail operations to maintain adequate temperature throughout the product (e.g., stirring, rotating, covering, adding hot product, etc. ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer for Grilling with Dual Probe, ThermoPro TP03 Digital Instant-Read Thermometer, ThermoPro TP08S Digital Wireless Meat Thermometer. Cold holding temperatures should stay below 41°F If a hot-holding temperature falls below the 135 degrees Fahrenheit threshold, reheat it to 165 degrees Fahrenheit and place it back in holding. In a fast-paced restaurant environment, a user-friendly device produces a quicker, more efficient reading than bulkier models. N'��)�].�u�J�r� In advance of the meeting, FDA provided a background document that contained pertinent issues for NACMCF to consider, including information about the following:  Target organisms; human epidemiology; highest temperature of concern for outgrowth of spores; role of evaporative cooling; critical limit for the hot holding temperature; impact on public health due to a lowering of the recommended hot holding temperature; and FDA’s current thinking on hot holding. [1]  FDA, “Hot Holding,” NACMCF, September 2001, Table 8, Figure 1, and Table 10.

The appropriate holding temp for hot foods is 135 degrees Fahrenheit or above.

Hot holding equipment is for hot holding only. �ꇆ��n���Q�t�}MA�0�al������S�x ��k�&�^���>�0|>_�'��,�G! It’s unique because it is the part of the food that has minimal contact with the direct heat of the sides of the container. A thermometer is essential in ensuring that food is kept at safe temperatures. Should there be monitoring and/or record keeping requirements associated with hot holding at temperatures less than 140 degrees Fahrenheit? Response:  The Committee noted that the margin of safety should be greater than the capability of the hot holding equipment to maintain safe hot holding temperatures (i.e., if the equipment is capable of maintaining a +/- 5 degree temperature range from the target temperature, the minimum product temperature should be greater than the upper temperature of the equipment temperature range). Hot foods can be at or above this temperature and be safe for consumption. Prepared foods most often have shorter holding times than unprepared.



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