Services Contact Us Free Catalogs Forum Magazine Online Catalog Home Resource Center

Maximum Holding Time

Temp (°F) Safety* Quality**
100*** 4 hr 2 hr
95*** 5 hr 2.5 hr
90*** 6 hr 3 hr
85*** 7 hr 3.5 hr
80*** 8.5 hr 4 hr
75*** 11 hr 5.5 hr
70**** 14 hr 7 hr
65**** 18 hr 9 hr
60**** 1 day 12 hr
55**** 1.5 days 18 hr
50**** 2.5 days 30 hr
45**** 5 days 2.5 days
41 10 days 5 days
40 13 days 6.5 days
35 30 days 15 days
32 60 days 30 days
30 Safe chilled food holding
28 Meat, poultry, fish thaw
23 Spoilage bacterial begin to multiply
14 Yeasts and molds begin to multiply
*10 multiplications of pathogens.
**5 multiplications of pathogens
***Applied heat for less than 6 hours.
****Cooled for less than 15 hours

Note: References for technical data available upon request.

 

Resource Center
Table of Contents
Federal Agencies
Resources and Regulations
National Associations
Independent Testing Labs
Technical Data Documents