Hot Holding

Keeping cooked foods at or above 135°F until served. Steam tables or heat lamps are commonly used. Food handlers must frequently verify temperatures.

The unintentional transfer of bacteria or allergens from one surface or food product to another. ...

Items especially prone to bacterial growth (meats, dairy, cooked vegetables, etc.); TXDSHS focuse...

The process of adjusting a thermometer to ensure accurate temperature readings, typically done us...

Rapidly heating cooked and cooled food to 165°F before serving again, ensuring any surviving path...

The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...

Regulations set by the Texas Department of State Health Services outlining safe food handling and...

Regular checks of buffet line temps, ensuring hot items remain at 135°F+ and cold items at 41°F− ...

Food handlers must keep TCS (time/temperature control for safety) foods out of 41°F–135°F to prev...