Reheating Potentially Hazardous Food For Hot-Holding. Hot food must be kept above 63°c, if this is not possible it can be taken out of hot. This monitoring plan and all logs shall be available for review by the health department.
Heat leftovers to 74ºc for 15 seconds 3. • take the internal temperature of food before placing it on a steam table or in a hot holding unit and at least every 2 hours thereafter. If the temperature of the food at four hours is less than 135 degrees fahrenheit, the food must be discarded.
