How often should temperature checks be performed on food in hot holding?

Performing temperature checks on food in hot holding every hour is vital to ensure that the food stays at safe temperatures that prevent the growth of harmful bacteria. Hot holding temperatures are designed to keep food at a minimum of 135°F (57°C) to safeguard against safety risks. By checking the temperature every hour, food service workers can quickly detect any fluctuations that may result from inadequate heating or equipment malfunction.

Regular monitoring also allows staff to take corrective actions before food reaches unsafe temperatures, thus minimizing the risk of foodborne illnesses. This practice aligns with food safety guidelines, emphasizing the importance of consistent monitoring to maintain a safe food environment for consumers.

Checking at intervals longer than one hour, such as two hours, would increase the risk of food dropping below safe temperatures without timely intervention, while checking more frequently than every hour could lead to unnecessary resource expenditure without significant benefit.