Hot holding is the process of keeping cooked food at a safe temperature before service. Once cooked, food should be held above 63°C to prevent bacteria growth.

Digitally record checks to prove to an Environmental Health Officer (EHO) that you’re following HACCP (Hazard Analysis and Critical Control Points) procedures and be assured you’ll always receive a 5* hygiene rating.

The following tasks can help you check and log hot holding temperatures:

• Probe food at the start and end of service and at least every 2 hours.
• Record the temperature of the food with the lowest core temperature.
• Reheat food thoroughly until the core temperature is 75°C or above.
• Check temperatures at least twice during the day.

Clean and disinfect the probe with probe wipes before probing food.

Why use Logit Food Safety templates?