Hot holding temperature log
A steam table can look hot while the food in the pans has drifted below a safe temperature. A hot holding log is how you catch that, and how you show an inspector you checked.
The rules (FDA Food Code 2022)
- Hot holding: 135°F (57°C) or above for TCS food, 3-501.16(A)(1).
- Reheating for hot holding: food cooked, cooled and reheated for hot holding must reach 165°F (74°C) for 15 seconds, 3-403.11(A), within 2 hours, 3-403.11(D).
- Cold holding is the other side of the rule: 41°F (5°C) or below, 3-501.16(A)(2).
How to check hot holding temperatures
- Use a clean, sanitized, calibrated probe thermometer (ice-point check: a properly made ice-water slurry should read 32°F).
- Stir the food, then probe the center of the pan, away from the sides.
- Check every pan, not just one per unit.
- Record the reading, the time and your initials right away.
What to write on the log
If food is below 135°F
Write down what you did. Your local health department or HACCP plan sets the exact corrective action. Many use a rule like: if the food was last checked at a safe temperature recently enough (for example within the last 2 hours), reheat it to 165°F and return it to hot holding; otherwise discard it. Then check why the unit isn't holding: lids off, water level low, pans overfilled or the setting too low.
Related: receiving log · two-stage cooling log · how to log food temperatures · free cooling time checker.
General information, not legal advice. Values cite the FDA Food Code 2022, a model code that states and counties adopt with changes. Check your local health department — its rules take priority.
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FAQ
What is the minimum hot holding temperature?
135°F (57°C) or above for TCS food, per FDA Food Code 2022 3-501.16(A)(1). Your state or county may adopt the code with changes, so check with your local health department.
What temperature do leftovers need to reach before hot holding?
TCS food that is cooked, cooled and then reheated for hot holding must reach at least 165°F (74°C) for 15 seconds (3-403.11(A)), and the reheating must be done within 2 hours (3-403.11(D)).
How often should I check hot holding temperatures?
The Food Code doesn't set one fixed interval for every kitchen. Many kitchens check every 2 hours so there's time to act before food has been out of temperature too long. Follow your health department or your HACCP plan.
Can I use the steam table to reheat food?
Steam tables and hot holding units are made to hold food hot, not to reheat it quickly. Reheat on the stove, oven or another rapid-heating method first, then move food to hot holding.