When should the temperature of hot-held food be checked?

The recommended practice for checking the temperature of hot-held food is at regular intervals to ensure that it stays above the safe holding temperature, which is typically 135°F or higher. By checking the temperature every 2 hours, managers can ensure that the food remains safe to consume while still maintaining its quality. This frequency allows for timely intervention if the food falls below the safe temperature, which helps prevent foodborne illnesses.

While checking before serving might seem appropriate, it does not provide continuous assurance that the food has been maintained at a safe temperature throughout the holding period. Waiting for food to look spoiled is not a reliable safety measure, as food can be dangerous to consume long before it shows visible signs of spoilage. Checking only once an hour may not be frequent enough to prevent food safety issues, especially in busy kitchens where temperature fluctuations can occur more rapidly. Thus, checking every 2 hours strikes a balance between ensuring safety and operational efficiency.