Hot food must be held hot, that is at 60°C or above if being held for extended period of time. This applies to all the food you keep in food warmers or in bain-maries. The usual low level risk of contamination from chemical and/or physical sources remains especially when the food is uncovered: regular checks should be made to ensure that food is not at risk of contamination from flies, dust, or any other source. Storing and Holding of Cold Food: Hazards Inasmuch as hot food must be held hot (at 60°C or above), so must cold food be kept cold:
Hot food must be held hot, that is at 60°C or above if being held for extended period of time. This applies to all the food you keep in food warmers or in bain-maries. The usual low level risk of contamination from chemical and/or physical sources remains especially when the food is uncovered: regular checks should be made to ensure that food is not at risk of contamination from flies, dust, or any other source. Storing and Holding of Cold Food: Hazards Inasmuch as hot food must be held hot (at 60°C or above), so must cold food be kept cold: