Whether you’re a kitchen manager, a professional caterer, or just someone getting ready to throw a dinner party, if you’re going to be cooking and holding food for any period of time, there are certain principles to follow in order to avoid danger.

Following the guidelines below will ensure that your food will remain safe and delicious from the oven to the table.

Four Dangers to Avoid When Holding Food:

Danger One: Heat

It’s necessary to keep hot food at a minimum of 135 degrees Fahrenheit throughout the entire holding process. Because this step is so critical, it’s important not just to rely on the holding cabinet’s thermostat, but to check the internal temperature of the food to ensure proper heating levels throughout the entire holding process. Allowing the internal temperature of the food to drop will not only affect the quality of the food, but will also will allow for dangerous bacterial growth.

Danger Two: Time

Even if the internal temperatures of hot foods have been kept within the acceptable range, it’s still important to plan to hold hot food for as short a time as absolutely necessary. Although different hold times would apply to different types of food, in order to maintain optimum quality, it’s recommended that no hot food be held for any longer than four hours.

Danger Three: Stirring

Depending on the type of dish being held, it’s important to stir it occasionally in order to prevent the food from sticking or scalding; however, some dishes–such as chicken–would not benefit from stirring and should be left alone. Knowing when to stir and when not to stir can make a big difference.

Danger Four: Expiration Dates

This danger applies specifically to cold foods, for which different principles apply. After unthawing cold foods, be very careful to follow the requirements for how long they can remain held after unthawed before they must be either served or discarded. If the food is prepared in the establishment, they can be held for up to seven days under 41 degrees Fahrenheit. Foods purchased ready-to-eat can only be held for seven days after opening if they are also held below 41 degrees Fahrenheit.

For more information on our line of our commercial food warmers, please feel free to contact us.