Keep hot food above 63°C (for example in a bain marie). Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed. Before you serve pork, poultry and minced meat, make sure it is steaming hot and cooked all the way through. North American people, on the whole, like ice-cold water at mealtimes, whereas Europeans are happy with not-far-below room temperature, and Asian people often drink hot water or tea while eating.

Always check the advice on food packaging and follow the cooking instructions provided. Serve or keep food hot in chafing dishes, slow cookers, and warming trays. • the food is served as soon as possible (within 30 minutes) • the products used are purchased from selected suppliers. What temperature should I hot hold cooked food at? Meat. Hot holding Q.

Hot foods should be kept at an internal temperature of 140 °F or warmer. This is outside the danger zone (5°C - 63°C). If it has been out for more than two hours throw it away. Use a food thermometer to check. Food that has not been used within two hours, should either be reheated until it is steaming hot and put back in hot holding or chilled down as quickly as possible to 8°C or below.