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News & Press: KRHA News

Food Safety Tip - Cold Holding

Thursday, December 3, 2015   (0 Comments)
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Understanding the Kansas Food Code 

KRHA works with the 
Kansas Department of Agriculture to help operators better understand the requirements of the Kansas Food Code. Be sure to follow the Kansas Restaurant & Hospitality Association oFacebookTwitter and Linked In for more tips to be prepared.  Kansas food code has a three tier violation system. Our ongoing tips will cover all the tiers, but we will first focus on priority violations.


Priority item -i.e., a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard 

Priority Violation: 3-501.16 (A)(2) – Cold holding 
of Potentially Hazardous Foods/TCS
Potentially hazardous food(PHF)/TCS food includes items such as dairy, meat, cut leafy greens, cut tomatoes, and baked potatoes. PHF must be held at the correct temperatures of 41° or lower & 135° or higher. If not held at the correct temperatures, they could grow enough pathogens to make someone sick.

Temp food held on a cold holding line or cold buffet every 2 hours. This allows time for corrective action if it moves out of temperature range.

Don’t overstock product in a container on a cold holding unit or buffet. When this occurs, the product at the top of the container often temp above 41°.

Stir food held on a cold holding line to redistribute the temperature.

Use the two stage cooling process to ensure food cools quickly and correctly.  This requires you cool food from 135° to 70° in two hours or less, and then from 70° to 41° or less in an additional four hours.  Wait until food reaches 70° before putting it in the cooler.  Placing hot food directly into a cold holding unit will cause all items stored around it to raise in temp.  If you do not reach 70° in a two hour time frame, you can reheat the food and start the process over or discard the food.  Pathogens grow much faster at temperatures between 125° and 70°. Getting food through this temperature range quickly will help reduce this growth.

If you have specific food safety questions let me know by sending an email to 
ncarlson@krha.org .  By partnering with the Kansas Department of Agriculture and industry operators, our goal is to create a safe food supply in Kansas.