US FDA/CFSAN - Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments
November 30, 2006
US FDA/CFSAN
Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments
November 30, 2006
First
Previous
Next
Last
Index
Recommendations
- Hospitals and Nursing Homes
- Hold hot food at 135°F or above
- If held for more than 24 hours, date mark ready-to-eat, Potentially Hazardous Foods (PHF) /Time-Temperature Control For Safety (TCS) Food
- Discard after 7 days if held at 41°F; and after 4 days if held at 45°F