Skills Hub
food-safety-temperature
Hot and Cold Holding Temperatures
Always tested on the ServSafe
Hot hold at 135 degrees F; cold hold at 41 degrees F. Check every 2-4 hours.
About this skill
Maintaining hot foods at 135 degrees F (57 degrees C) or above and cold foods at 41 degrees F (5 degrees C) or below. Check temperatures every 2 to 4 hours.
11 total steps
6 critical steps
Time limit: 5 min
What graders are watching for
- 1135°F hot, 41°F cold
- 2Check every 2-4 hours
- 3Stir before taking the temperature
Common mistakes (and how to avoid them)
- !Not stirring before reading
- !Letting food sit in the danger zone
- !Not documenting temperatures
Practice this skill step-by-step
The static walkthrough above is the marketing overview. The full step-by-step interactive practice (with critical-step highlighting, per-step "why this matters" rationale, and what graders watch for on each individual step) is unlocked with a subscription.