according to haccp hot food may be held for a maximum of hours
Reheat the food to 165 ºF for 15 seconds if the temperature is found to be below 135 ºF and the last temperature measurement was 135 ºF or higher and taken within the last 2 hours. Repair or reset holding equipment before returning the food to the unit, if applicable. Critical Limits for CCPs  A critical control limit is a minimum or maximum value at which a physical, chemical, or biological parameter must be controlled to minimize the risk that a potential food safety hazard may occur. This guideline is to assist you in providing the information for the Priority Assessment and the HACCP Plan. Information Necessary for a Priority Assessment. 1. Menu or Types of Foods – Provide a copy of the menu or a written description of the foods that will be prepared and served. 2. Hot Food. When a source of heat is available, hold hot foods at 135 degrees Fahrenheit or higher and check the temperature every four hours. If the temperature of the food at four hours is less than 135 degrees Fahrenheit, the food must be discarded. Reheat cooked, hot food to 165 ºF for 15 seconds and start the cooling process again using a different cooling method when the food is: Above 70 ºF and 2 hours or less into the cooling process; and. Above 41 ºF and 6 hours or less into the cooling process. The activity often has a measurable component or limit that can be monitored. Critical Control Points (CCPs) generally include thawing, cooking, chilling, reheating, and hot-holding, but other steps may be included depending on the food. The way in which the CCPs are monitored must be described on the HACCP Plan Form. If the activity at the Critical Control Point is not completed properly due to employee error, equipment malfunction, etc., a corrective action is necessary. The corrective action for each CCP must be placed on the HACCP Plan Form. Refer to the attached example HACCP Plan Form. 2. Rapidly cool ready-to-eat foods or foods that will be cooked at a later time. Immediately return ingredients to the refrigerator if the anticipated preparation completion time is expected to exceed 30 minutes. Discard food held in the temperature danger zone for more than 4 hours. It is permissible to hold cold food without temperature controls for up to. four hours if the following conditions are met: [Note: The word six in the preceding statement contains strikeout.]. 1  Food must be held at 41 degrees Fahrenheit or less before the food is removed from the temperature control. It is permissible to hold hot food without temperature controls for up to four hours if the following conditions are met: 1  Food must be held at 135 degrees Fahrenheit or higher before the food is removed from the temperature control. 2  Label the food upon receipt with the time it must be discarded. Above 70 ºF and more than 2 hours into the cooling process; or. Above 41 ºF and more than 6 hours into the cooling process. Use a different cooling method for prepared ready-to-eat foods when the food is above 41 ºF and less than 4 hours into the cooling process. Discard prepared ready-to-eat foods when the food is above 41 ºF and more than 4 hours into the cooling process.
At 135 degrees Fahrenheit or higher and check the temperature every four hours.