Hot Holding Requirements
The legal requirement to maintain hot food at or above 63 degrees Celsius to prevent bacterial growth during service.
Hot holding is the practice of keeping cooked food at a safe temperature for service. Under the Food Safety and Hygiene (England) Regulations 2013 and the Temperature Control Regulations 1995, food that is being kept hot must be maintained at or above 63 degrees Celsius. This applies across England, Wales, Northern Ireland, and Scotland. The 63 degree threshold exists because most harmful bacteria cannot multiply at temperatures above this level. Any food business that holds food hot for service, whether a buffet, carvery, bain-marie, or hot counter, must have procedures and equipment to maintain this temperature and must monitor it regularly.
Key Points
- Hot food must be maintained at or above 63 degrees Celsius under the Temperature Control Regulations 1995
- Food can be held below 63 degrees Celsius for a maximum single period of 2 hours for service
- After 2 hours below 63 degrees Celsius, food must be discarded
- Scotland requires reheating to 82 degrees Celsius compared to 75 degrees Celsius in England
- Temperature checks should be done at least every 2 hours with a calibrated probe thermometer
Legal Framework
The Temperature Control Regulations 1995 (as amended) set out the requirements for hot holding in England. Regulation 4 states that food that has been cooked or reheated and is to be kept hot must be held at or above 63 degrees Celsius. Equivalent regulations apply in Wales, Scotland, and Northern Ireland. There is a limited exemption: food can be held below 63 degrees Celsius for a single period of up to 2 hours for service purposes, after which it must either be returned to above 63 degrees Celsius or discarded. This exemption exists to allow for brief periods during plating or service but should not be relied upon as standard practice. Scotland also requires reheating to 82 degrees Celsius (compared to 75 degrees Celsius in England) before hot holding.
Equipment and Monitoring
Hot holding equipment includes bain-maries, heated display units, hot cupboards, and heat lamps. The equipment must be capable of maintaining food at 63 degrees Celsius or above consistently. It is not sufficient to place food in equipment that merely slows heat loss. Staff must check food temperatures regularly using a calibrated probe thermometer. Best practice is to check and record temperatures at least every 2 hours during service, probing the centre of the food where the temperature is lowest. Hot holding equipment should be preheated before food is placed in it, and lids should be used where possible to maintain temperature.
When Food Falls Below 63 Degrees Celsius
If hot-held food drops below 63 degrees Celsius, you must act quickly. If the food has been below 63 degrees Celsius for less than 2 hours, it can be reheated to at least 75 degrees Celsius (82 degrees Celsius in Scotland) and returned to hot holding, or served immediately, or refrigerated for later use. If food has been below 63 degrees Celsius for more than 2 hours, it must be discarded. You cannot reheat food multiple times to bring it back up to temperature. Records of any temperature failures and corrective actions taken should be documented in your food safety management system.
Frequently Asked Questions
What temperature must hot food be held at?
Hot food must be held at or above 63 degrees Celsius. This is a legal requirement under the Temperature Control Regulations 1995. Food can be temporarily below this for up to 2 hours for service purposes, but after that it must either be reheated above 75 degrees Celsius (82 degrees Celsius in Scotland) or disposed of.
Can you reheat food that has dropped below 63 degrees Celsius?
Yes, but only if it has been below 63 degrees Celsius for less than 2 hours. The food must be reheated to at least 75 degrees Celsius core temperature (82 degrees Celsius in Scotland) before being returned to hot holding. If it has been below 63 degrees Celsius for more than 2 hours, it must be discarded.
Do heat lamps count as hot holding equipment?
Heat lamps alone are generally not sufficient for hot holding as they heat the surface of food but may not maintain the core temperature above 63 degrees Celsius. They are better suited to short-term holding during plating. For extended hot holding, bain-maries, heated display cabinets, or hot cupboards that maintain consistent temperatures are required.
How often should hot holding temperatures be checked?
Best practice is to check and record hot food temperatures at least every 2 hours during service. Some businesses check more frequently, particularly during busy periods. Use a calibrated probe thermometer inserted into the centre of the food, where the temperature will be lowest. Record all readings in your temperature log.
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