The right holding equipment is essential for maintaining safe food temperatures in a busy kitchen. Holding equipment should be selected based on the volume and type of food, as well as service style.
The goal is to minimize the time food is in the “danger zone.” This ranges from 40 to 140 degrees Fahrenheit. Food that has not been cooked or cooled quickly enough can become ripe for bacterial growth. This puts customers at risk for food-borne illness. According to the U.S. Food and Drug Administration, bacteria doubles every 20 minutes when allowed to thrive on food left at room temperature! The infographic below shows the temperatures at which hot and food colds can be safely held.
Hot Food Holding Equipment for Safe Food Temperatures
Cold Food Holding Equipment for Safe Food Temperatures