Hot Holding

Inadequate reheating for hot holding

Many restaurants prepare some of the menu items in advance or use leftovers in their hot hold units the next day. In both cases, the foods go through the danger zone when they are cooled for storage and again when they are reheated to be served.

Foods that are hot held before serving are particularly vulnerable to pathogens. In addition to traveling through the danger zone twice, even inadequately operating hot hold units, the food is close to the temperature that will allow pathogens to grow.

To prevent problems:

• Do not use hot hold units to reheat food. They are not designed for this purpose. Instead, rapidly reheat to 74°C (165°F) (and hold the food at that temperature for at least 15 seconds before putting it in the hot hold unit. This will kill any pathogens that may have grown during the cool-down step and the reheating step.
• If using direct heat (stovetop, oven, etc.), stir the food regularly during the reheating step, to prevent burning and distribute the heat uniformity. The temperature of the reheated food must reach at least 74°C (165°F) for at least 15 seconds within two hours. Keep a thermometer handy to check the temperature of the food.
• If using a microwave, rotate or stir the food at least once during the reheating step, as microwaves heat unevenly. As well, the food must be heated to at least 74°C (165°F) and then stand covered for two minutes after reheating before adding to the hot hold unit. The snapping and crackling sounds coming from food being reheated in a microwave do not mean the food is hot.

Improper hot holding

Hot hold units are meant to keep hot foods at 60°C (140°F) or hotter. At or above this temperature, pathogens will not grow. However, a mistake in using the hot hold unit can result in foods being held in the danger zone – between 20°C and 49°C (70°F and 120°F), temperatures at which pathogens proliferate.

To prevent problems:

• Make sure the hot hold unit is working correctly (e.g., heating elements are not burnt out; water is not too low in steam tables; the thermostat is properly set, so food remains at 60°C (140°F) or hotter) Check it daily with a thermometer.
• Put only already hot (74°C/165°F) foods into the hot hold unit.
• Preheat the hot hold unit to at least 60°C (140°F) before you start putting hot foods into it.
• Do not use the hot hold unit to reheat cold foods. It is not designed for or capable of doing this rapidly.
• Keep hot food cover with the lid between servings to maintain the right temperature.
• After the lunch or dinner rush, do not turn off the heat in the hot hold unit and then leave the food there to cool. This is very dangerous. When you do this, the food does not cool down. It stays hot in the super danger zone and lets pathogens quickly multiply. Foods in hot hold units should be taken out of the units after the mealtime is over and cooled right away.