Food Hold Time Charts Use our Holding Time and Temperature Log to record hot and cold holding temperatures Seeing the log will remind you to double check the temperatures and allow your manager to verify that food is not being held at unsafe temperatures
Maintain cold food at 41 F or below Frozen food must remain frozen The table below shows minimum requirements for some common raw animal food Maintain hot food at 135 F or above Properly cooked roasts may be held at 130 F or above Time and Temperature Control Time and temperature are a perfect food safety pair Because to reduce pathogens in food to safe levels you have to cook the food to its correct minimum internal cooking temperature then hold the food at this temperature for a specific amount of time For more information and resources on food safety visit
Food Hold Time Charts
Food Hold Time Charts
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Hold Time In STA
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Hold Time In STA
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StateFoodSafety 2016 Holding Time Temperature Log Product Temp at 30 mins Temp at 1 hr Temp at 1 5 hrs Temp at 2 hrs Discard Cool cooked foods from 135 F to 70 F within 2 hours and from 70 F to 41 F within another 4 hours 6 hours total Corrective Action Reheat to 165 F and cool properly if food has been out of temperature less than 4 hours Otherwise discard food Potentially hazardous foods must be at 41 F
Rapidly reheat to 165 F or rapidly chill to 41 F and place back in the hot or cold holding unit Discard if out of temperature more than 4 hours Hot foods must be held at 135 F or above To ensure foods do not remain at temperatures favorable to bacterial growth follow these guidelines Use a calibrated thermometer to frequently check internal temperature of all foods Use cleaned and sanitized utensils If hot foods temperature falls below 135 F for no longer than
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Beef Cookery Time Charts Utah Free Download
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Beef Cookery Time Charts Utah Free Download
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Action for foods below standard Holding Time Temperature Log Hot holding temps should remain above 140F 165 F Reheat for holding within 2 hours 165 F Cook for 15 seconds Poultry stuffed meats stuffed fish and stuffed pasta 135 F Hold All hot foods 135 F to 70 F Cool all foods within 2 hours 70 F to 41 F within 4 hours 41 F Hold all cold food 165 155 145 135 41 0 F Danger Zone Control Time Temperature ADPH
Note An unopened shelf stable canned ham can be stored at room temperature for 2 years Lean Fish pollock ocean perch rockfish sea trout 1 day Do not freeze in shell Beat yolks and whites together then freeze Date Last Reviewed September 19 2023 Holding Time Temperature Log Product Temp at 30 mins Temp at 1 hr Temp at 1 5 hrs Temp at 2 hrs Discard Time Initials StateFoodSafety 2016 StateFoodSafety Safely StateFoodSafety Safely Author ksivertsen Created Date
Beef Cookery Time Charts Utah Free Download
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https://www.statefoodsafety.com › Resources › ...
Use our Holding Time and Temperature Log to record hot and cold holding temperatures Seeing the log will remind you to double check the temperatures and allow your manager to verify that food is not being held at unsafe temperatures
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Maintain cold food at 41 F or below Frozen food must remain frozen The table below shows minimum requirements for some common raw animal food Maintain hot food at 135 F or above Properly cooked roasts may be held at 130 F or above
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Beef Cookery Time Charts Utah Free Download
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Food Hold Time Charts - StateFoodSafety 2016 Holding Time Temperature Log Product Temp at 30 mins Temp at 1 hr Temp at 1 5 hrs Temp at 2 hrs Discard
