Keeping cooked hot food at or above 60 degrees C during display or service so bacteria cannot grow.
Hot potentially hazardous food on display or being held should be kept at or above 60 degrees C.
No. Hot holding equipment maintains temperature but does not reheat quickly. Reheat food to 60 degrees C in an oven, stove or microwave first, then place it in the bain-marie.
Check the food with a probe thermometer, including cold spots and the centre, rather than relying on the appliance dial or how the food looks.
Take corrective action. If it dropped only recently, rapidly reheat to 60 degrees C. If it has been in the danger zone too long, apply the 2-hour / 4-hour rule and discard as needed.
Check regularly through service and record the readings as a monitoring step. The exact frequency depends on the business and its food safety program.