Liam Jones
Founder, Pilla App
Live stream will appear here
Learn the temperature rules for hot holding food during service, plus how Pilla and AI help you build hot holding procedures into your system.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on hot holding.
Understand
The legal minimum is 63°c, but 65-68°c is preferable as it provides a safety margin. Excessively high temperatures dry food out and affect quality, so there is a balance between safety and presentation.
If food drops below 63°c, it must be discarded within 2 hours. Spores can re-germinate in foods below this temperature, and high toxin levels can arise from temperature fluctuations that reheating cannot reverse.
Placing food into cold equipment causes the food temperature to drop through the danger zone. Equipment must be fully pre-heated and at operating temperature before any food is loaded.
Mixing fresh hot food with food that has been held for hours creates a mixture at an unknown temperature and age. Replace entire containers with fresh batches and discard the old. Never mix fresh with held food.
Apply
See how hot holding fits into your wider food safety management system in Pilla. We walk through how to build this into your system so that your team has clear processes, accountability, and a documented trail that proves compliance.
Automate
Learn how AI can speed up this process and connect Pilla to your other tools, giving you a much more joined up system across your business.
Bring your questions, we'll be answering them live throughout.