Keeping cold food at or below 5 degrees C during storage or display so bacteria cannot grow.
Cold potentially hazardous food that is stored or displayed should be kept at or below 5 degrees C.
Not on its own. Check the temperature of the food itself with a probe thermometer, since the food can be warmer than the air, especially near doors or above the load line.
Overfilling above the load line blocks airflow and lets food, especially near the top or front, warm into the danger zone.
Take corrective action. If it only just rose, return it to proper refrigeration. If ready-to-eat food has been warm longer, apply the 2-hour / 4-hour rule.
Frozen food should be kept frozen hard. Cold holding at or below 5 degrees C applies to chilled, not frozen, potentially hazardous food.