Tuesday, November 21, 2017
 

Serving/Holding

Once food products are properly prepared or cooked to the correct internal temperature, maintain those food temperatures to insure all products remain safe to consume and retain the taste and texture you require. Pay close attention to potentially hazardous foods that require carefull chilling.

All cold foods should be held at temperatures of 41°F (5°C) or lower. Providing proper covers will help to both maintain these temperatures as well as retain moisture.

All cooked foods should be held at 135°F (57°C) or above. Providing proper covers will help to both maintain these temperatures as well as retain moisture.

The use of acurate food thermometers to periodically check your food items is part of a good HACCP plan.



TempTrak
TempTrak
NotifEye
NotifEye
HACCP Manager Enterprise
HACCP Manager Enterprise
HACCP Manager
HACCP Manager


Blue2
Blue2
Thermocouples
Thermocouples
Thermocouple Probes
Thermocouple Probes
Thermistors
Thermistors


Thermistor Probes
Thermistor Probes
Infrareds
Infrareds
Digitals
Digitals
Bi-Metals
Bi-Metals


Timers
Timers
Panel Meters
Panel Meters
 
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