What Is Hot and Cold Holding?
The practice of keeping hot TCS food at 135°F or higher and cold TCS food at 41°F or lower so food stays out of the danger zone during service. These limits are the boundaries of the danger zone itself.
Hot and Cold Holding across 2 exams
Hot and Cold Holding appears on the following exams. Each defines it in the context candidates are tested on:
- ServSafe Manager
- The practice of keeping hot TCS food at 135°F or higher and cold TCS food at 41°F or lower so food stays out of the danger zone during service. These limits are the boundaries of the danger zone itself.
- ServSafe Food Handler
- The practice of keeping TCS food at safe temperatures during service: hot food held at 135°F or higher and cold food held at 41°F or lower to stay out of the danger zone.