Glossary
What is hot holding?
Hot holding means keeping cooked food hot enough for service so harmful bacteria do not multiply — typically using bains-marie, hot cabinets or heated displays.
If hot-held food drops below your safe temperature band, it is a control failure that needs a decision: reheat (if allowed), discard or other procedure-defined action.
Monitoring
Check display units on a schedule that matches risk and service pattern. Record unit, time, reading and corrective action when out of range.
See also our operational guide on hot-holding temperature checks.
Frequently asked questions
Is hot holding the same as cooking temperature?
No. Cooking reaches a safe core temperature; hot holding keeps already-safe food in a safe hot state until service.
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