4-3. Food Protection and Storage, Continued
Ensure that ice that is intended for human consumption is potable. Cover or
otherwise effectively protect it from contamination. DO NOT use ice that was
used to cool stored food and food containers for human consumption.
Use the following guidelines for heated storage:
Provide enough hot food holding units to maintain the food at the required
temperature during holding.
Locate these units conveniently.
Provide each piece of equipment that you use to hold PHFs with a numerically
scaled indicating thermometer.
Ensure that this thermometer is accurate to +/- 3F (1.7C).
Locate the thermometer so that you measure the air temperature in the coolest
part of the unit and so that you may read it easily.
NOTE: You may use recording thermometers in lieu of indicating thermometers.
Ensure that these thermometers are accurate to +/- 3F (1.7C). You may find it
impractical to install thermometers on equipment such as hot food tables, steam
tables, steam kettles, heat lamps, cal-rod units, or insulated food transport carriers.
In this case, ensure that a product thermometer is available. Use it to check the
internal product temperature.
Make sure that the internal temperature of PHFs that require hot holding is
140F (60C) or above. If you plan to transport PHFs. preheat and hold them at a
temperature of 140F or (60C) or above unless you prechill and hold them at an
internal temperature of 41F.
Steam tables, warmers, or other hot food storage units are not designed for the
rapid heating of PHFs. DO NOT consider such equipment suitable for this
purpose. Heat food to at least 145F for 15 seconds.
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