Hold Cooked and Ready-to-Serve Foods Safely

Keep hot foods hot and cold foods cold. Use hotholding equipment (steam tables, double boilers, bain-maries, heated cabinets or drawers, chafing dishes, and so on) to keep hot foods at or above 140°F/60°C. (Do not use hot-holding equipment for cooking or reheating; it cannot be counted on to raise the temperature of the food through the danger zone quickly enough.)