Holding temperature is the temperature at which food is maintained during storage, display or service after it has been prepared, cooked or cooled. Correct holding temperatures help limit microbial growth and protect food quality. The required limit depends on whether the food is held hot or cold, the type of food and the applicable food code.
Cold holding keeps foods that require temperature control at or below the maximum refrigerated temperature set by the local code. In British Columbia, potentially hazardous food is generally kept at 4°C or colder. Cold holding is used for prepared salads, dairy products, cooked meats, seafood and other refrigerated foods.
Hot holding maintains cooked food at or above the minimum temperature required by the local code. In British Columbia, potentially hazardous food is generally held at 60°C or hotter. Common examples include soups, sauces, braised meats and cooked vegetables held for service.
Holding maintains food at the required temperature after a previous cooking, cooling or reheating step. It does not replace safe cooking, rapid cooling or validated reheating procedures.
Chef’s tip: Do not rely only on a refrigerator, steam-table or hot-holding cabinet display. Probe the food and follow the corrective-action procedure if it is outside the permitted range.
Key distinction: Holding temperature is the controlled temperature during storage or service, not the temperature at which the food was originally cooked.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
