Hot & Cold Holding Checks

Hot and cold holding are temperature checks with the right threshold: create a temperature check item, pick the Hot holding (≥60°C) or Cold holding (≤5°C) preset, and staff log the reading like any other temperature check. This keeps food on display out of the danger zone and proves it. Holding units are temperature checks — pick the hot or cold holding preset and the pass/fail limit is set for you. What it does Adds holding units (bain-marie, buffet wells, cold display, salad bar) as temperature check items. Uses a temperature-type preset so you don't have to work out the limits: Hot holding = at or above 60°C , Cold holding = at or below 5°C . Marks each reading pass or fail automatically and raises a corrective action on a fail. Use cases A breakfast buffet bain-marie only runs in the morning — add it as a hot-holding item tagged to the morning shift. A sandwich display fridge must stay at or below 5°C — add it as a cold-holding item. Food on hot display drops to 55°C — the check fails so staff reheat or discard it. Step by step (manager) Open Check Items and choose the Temperature type. Select Add and name the unit (e.g. "Bain-marie" or "Cold display"). In Temperature type , pick Hot holding (≥60°C) or Cold holding (≤5°C) — the limits fill in for you. (Leave Min blank for a "≤ max" rule, or Max blank for a "≥ min" rule.) Optionally tag it to a shift (e.g. morning) if it only runs at certain times, then save. Recording the check (staff) The holding unit now appears on the temperature checklist. Staff probe the food and enter the reading; the app checks it against the rule — a hot-hold reading passes at 60°C or above, a cold-hold reading passes at 5°C or below — and flags anything out of range for a corrective action.