TEMPERATURE CONTROL #16
Food Protection & Holding
Hold food covered and protected from contamination, maintaining safe temperature during service and dispatch.
FSSAI reference standard
FSSAI guidance requires food on display, buffet lines, and holding stations to be covered and protected. Hot holding must remain safe (≥ 65°C) and cold holding at ≤ 5°C.
What to monitor
Food holding temperatures, sneeze guards, covers, and service display hygiene throughout service
If there is a temperature deviation
Cover exposed foods immediately; reheat hot food to ≥ 75°C if dropped temporarily and permitted; discard food held in danger zone over 2 hours.
Supervisor records actual temperature → FoodSafe365 checks against standard → Manager reviews → If alert confirmed, restaurant takes action and manager verifies.
GUIDED CHECK
Ready to check food protection & holding?
This opens the exact operational check #16 (FS28-18) for immediate recording.