1. To keep foods hot for service, use steam tables or other equipment that will keep all parts of all foods above 135°F (57°C) at all times.
3. Bring foods to holding temperature as quickly as possible by using ovens, steamers, range-top pots and pans, or other cooking equipment. Do not warm cold foods by placing them directly in the steam table.They will take too long to heat, and bacteria will have time to grow.
4. Do not let ready-to-eat foods come in contact with any contaminated surface.
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