Hot & Cold Holding
To keep Time/Temperature Control for Safety (TCS) foods safe to eat, hot foods must be kept hot and cold foods must be kept cold. Cold or refrigerated TCS foods must be kept at 41F or below. Hot TCS foods must be maintained at 135F or above.
In this video, you will learn proper time and temperature controls for holding / storing TCS foods, and some of the methods that you can use to make sure TCS foods are maintained at the proper temperatures in your establishment.