This month has marked the first days of summer.
Proper cold holding temperatures are important to food safety. Improper cold holding is one of the top 10 health department inspection violations in restaurants.
Cold food should have an internal temperature of 41° F.
How do we hold it there?
It may seem basic, but adjust temperatures of coolers and refrigerators and monitor often.
Don't overfill reach in refrigerators. The equipment is working hard to keep up with the environment, a hot cook line and the opening/closing of the doors. Overstocking will block fans and restrict airflow.
Move product from production into large cooler holding. Larger coolers are meant to cool down products, whereas cold holding lines are just as their name implies, holding the temperature of the product. Before filling or refilling product to the holding line, it should be at under 41° F. Keep the lid closed and the temperature set and functioning correctly to hold at under 41 °F.
Check the Cold Facts from the FDA here.