How often should you check the temperature of food in hot holding?

In hot holding, it is critical to monitor the temperature of food to ensure it stays safe for consumption and to prevent the risk of foodborne illnesses. Checking the temperature of food every 30 minutes strikes a balance between ensuring that the food remains within a safe temperature range and preventing unnecessary disruption of service or excessive handling of food products.

Regular temperature checks allow for timely action if the temperature falls below the required safe threshold of at least 135°F (57°C). This interval also provides enough time to manage food safety without risking temperature fluctuations by opening hot holding units too frequently. Maintaining this routine helps food operators comply with health regulations and protects the health of consumers.