Food Safety - Keep It at the Right Temperature
Keep hot foods hot and cold foods cold. Cooked foods and uncooked foods that require require refrigeration should only be left at room temperature for up to 2 hours and only 1 hour if it is a hot day. Use warming trays, slow cookers and chafing dishes to keep hot foods to at least 140°. Use ice bowls (see page 35) or ice to keep foods cold.