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Standard Operating Procedure 5 (SOP 5)Cooking, Hot Holding and Reheating of Food Why we have a procedure? Black Country Partnership NHS Foundation Trust (hereafter referred to as The Trust) Catering

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How to fill out cooking hot holding and

01

Use a clean and sanitized hot holding unit to store cooked food at a safe temperature.

02

Set the hot holding unit to maintain a temperature of 135°F or above.

03

Place the cooked food in shallow pans or containers to promote even heat distribution.

04

Cover the food with lids or wraps to retain moisture and prevent contamination.

05

Place a reliable and accurate food thermometer in the hot holding unit to regularly monitor the temperature.

06

Stir or rotate the food periodically to ensure even heating and prevent hot spots.

07

Follow the recommended holding time guidelines for different types of food to avoid bacterial growth.

08

Keep a record of when the food was put into the hot holding unit and regularly check for any signs of spoilage or quality issues.

09

Train and educate staff members on the proper procedures for filling out cooking hot holding units.

Who needs cooking hot holding and?

01

Restaurants and food service establishments that need to keep cooked food warm for extended periods.

02

Catering companies that need to transport and serve hot food at different locations.

03

Buffets and self-serve establishments where food is displayed and served for a specific duration.

04

Hospitals and healthcare facilities that serve meals to patients and need to maintain food safety standards.

05

Any individual or organization hosting events or gatherings where hot food needs to be kept safe and ready to serve.

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