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Posted by Carl Jones on February 26, 1998 at 11:25:40 :

In Reply to: Re: Corporate Catering posted by Baumann CEC on February 25, 1998 at 13:10:23 :

: : CarL;
: With todays sanitation problems, its better to hold food "danger
: zone" above 145 degrees f. Better to be safe than sorry.

: Baumann

I understand your point, but 140 degrees is safe, if the food has been properly cooked
... We will obviously start out holding foods higher because they lose 5-10 per hour in our
cambros.... we assure they are at least 140 when serving them... it
is just like the 45 degrees on the lower side.... tis better to hold at 38 but 45 is still
safe... many heath depts have lowered inspection temps to 40... i am not sure what your state
requires on both ends. but from a microbioligical point of view it is all about time and temperature



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