Before you retain any PHFs as leftovers, hold them at safe temperatures and use
sneeze guards to protect them against contamination. Label leftover food
"leftover." Include the date and the time that you removed the PHFs from service.
Use a calibrated, sanitized thermometer to check temperatures.
Retain PHFs for 24 hours if chilled to (41F [5C] or below) or for five hours
if maintained hot (140F [60C] or above).
Chilled left over products intended to be reserved that will be reheated to an
internal product temperature of 165F for at least 15 seconds.
You may reoffer leftover PHFs for service once. Discard any product that
remains after the serving period.
NOTE: DO NOT freeze PHFs.