Bring food to holding temperatures as quickly as possible.
Food should be cooked and processed as close to the time of service as possible.
Prudent menu planning prevents excessive leftovers. Leftovers are not to be mixed with fresh food during storage.
Chilled food should be kept at 4°C (40°F) or below at all times.
When holding cold food, such as protein salads, over ice or in a refrigerated table for service, do not mound food above the level of the container, as this food would not be kept sufficiently chilled.
Food that is going to be served hot soon after cooking should not be allowed to drop below an internal temperature of 60°C (140°F).
Hot, perishable foods should not be kept below 60°C (140°F). Rare roast beef is the only exception to this rule. It may be held at 49°C (120°F).
If food is not be to served immediately, it may be kept at a temperature in excess of 60°C (140°F) by the use of warming cabinets, steam tables, or other devices suitable for this purpose. However, this should not be done for more than a couple of hours.