Vendor Handbook – Reheating/Hot-Holding Requirements

Reheating/Hot-Holding Requirements for Food Prepared On Site

  • Probe thermometers are required to check the internal temperature of hot hazardous food
  • Food can be cooked or reheated and then be hot-held
  • Hot-holding equipment such as steam tables and barbecues must be capable of maintaining the food at a minimum internal temperature of 60°C (140°F)
  • Ensure thermometers are cleaned and sanitized between each use