Holding and reheating
Cold at 41°F or less, hot at 135°F or above, and a roast cooked by the roast table may be held hot at 130°F.
A holding check
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Cold holding
At 41°F or less (3-501.16(A)(2)).
FDA Food Code 2013 (adopted in Massachusetts by 105 CMR 590.000)
Hot holding
At 135°F or above; roasts cooked or reheated by the roast table may be held at 130°F or above (3-501.16(A)(1)).
FDA Food Code 2013 (adopted in Massachusetts by 105 CMR 590.000)
Reheating for hot holding
To at least 165°F for 15 seconds, rapidly: no more than 2 hours between 41°F and 165°F. Remaining unsliced portions of a roast cooked by the roast table may be reheated with the same oven and time-temperature conditions (3-403.11).
Sliced or in portions
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In Batch Log
Holding checks are logged with the time and temperature, cold or hot; the app marks those outside the limit. A reheat is checked against 3-403.11 as it is entered. Checks are not offered while a batch is still cooling: the cooling readings cover that time.
Sources: FDA Food Code 2013 (adopted in Massachusetts by 105 CMR 590.000).