The usual low level risk of contamination from chemical and/or physical sources remains especially when the food is uncovered: checks should be made to ensure that food is placed into clean and uncontaminated containers to allow it to cool. Storing and Holding of Hot Food: Hazards This phase covers the storage of hot food after it has been prepared: It also covers the display of hot food. Food is at a very high risk of contamination whilst it is being held hot, unless it is held at 60°C or above: this is a critical requirement:
The usual low level risk of contamination from chemical and/or physical sources remains especially when the food is uncovered: checks should be made to ensure that food is placed into clean and uncontaminated containers to allow it to cool. Storing and Holding of Hot Food: Hazards This phase covers the storage of hot food after it has been prepared: It also covers the display of hot food. Food is at a very high risk of contamination whilst it is being held hot, unless it is held at 60°C or above: this is a critical requirement:
TM_Maintain_strategies_for_safe_food_storage_FN_020114.docx