Hot Holding Temperature: The 63C Rule & Monitoring During Service

The 63C hot holding temperature comes from the Food Safety and Hygiene (England) Regulations 2013 (and equivalent Scottish and Welsh legislation). It applies to any food that has been cooked and is being kept hot for service, whether on a hot counter, in a bain marie, under heat lamps, or in a heated display cabinet. The 63C threshold is based on the temperature above which most pathogenic bacteria cannot multiply. It is not the temperature that kills bacteria (that requires 75C or above), but the temperature that prevents further growth. Food held at 63C will not become safer over time, but it will not become more dangerous either, provided it stays at or above that threshold. If your equipment is set to 63C, you are likely to have portions dropping below that minimum during service as items are disturbed, lids are removed, and ambient temperature fluctuates. Set your equipment to at least 65C to 70C to maintain a consistent 63C at the food surface. Probe the food itself, not the equipment water or air temperature.

Hot holding equipment only works properly when used correctly. For bain maries (water baths), ensure the water level is sufficient to surround the food containers up to the level of the food inside. Low water levels mean the top portion of food is effectively being held at room temperature. Fill the bain marie with already-hot water, not cold water that needs to heat up, to avoid a prolonged warm-up period where food sits below 63C. For heated display cabinets, follow the manufacturer instructions for preheat times and load capacity. Do not overload heated cabinets as this creates cold spots. For heat lamps, understand that they only maintain the surface temperature of the food directly beneath them. Food in deep containers, food at the edges, and the underside of items are not being heated. Heat lamps are suitable for short holding of individual plated items but not for bulk holding of food for extended service periods. Whatever equipment you use, preheat it before loading food and never use hot holding equipment to reheat cold food.