Citations:hot hold

English citations of hot hold

1997, Regulatory Applications in Retail Food Establishments, page 9:
... to hot-hold the item safe from pathogen growth. The same can be done for subsequent CCPs. These are: preparation several hours before serving, inadequate reheating, improper cooling, inadequate refrigeration, inadequate cooking
2009, United States. Food and Drug Administration, Food Code: Recommendations of the United States Public Health Service, Food and Drug Administration, →ISBN, page 557:
... temperature and other factors. In most cases, however, the food may be rapidly reheated and hot held. (7) Assessing Cooling - Improper cooling remains a major contributor to bacterial foodborne illness. Cooling temperatures and times
2014 December 16, Y. H. Hui, Plant Sanitation for Food Processing and Food Service, CRC Press, →ISBN, page 1143:
... temperature danger zone can be depicted in a danger zone diagram (Figure 45.1). Note that while foods produced using process 1 may enter the danger zone, they are neither cooked to destroy pathogens nor hot held. Foods that go through
2016 April 19, Barbara Almanza, Richard Ghiselli, Mahmood A. Khan, Food Safety: Researching the Hazard in Hazardous Foods, CRC Press, →ISBN, page 72:
... have traditionally been associated with foods linked to foodborne illness by inadequate hot holding. In addition ... held at high temperatures for extended amounts of time however may have significant quality losses including color