How often should food temperatures be checked during holding to allow time for corrective action?

Question

Accepted Answer

A: Every 2 hours. Per ServSafe Chapter 8, food temperatures should be checked every 2 hours during holding. Checking every 2 hours gives staff enough time to take corrective action — such as reheating or discarding the food — before the 4-hour maximum time limit in the temperature danger zone is reached.

How often should food temperatures be checked during holding to allow time for corrective action?

Oregon ServSafe Flow of Food Test Info