Explain methods for properly hot-holding potentially hazardous food at home.

Potentially hazardous food can be in the temperature danger zone for no more than two hours. When the temperature in the serving area is 90 degrees F or warmer, potentially hazardous food should not be out for more than one hour. When the temperature in the serving area is below 90 degrees F, it should not be out for more than two hours.  If it is out for more than two hours, it should be thrown out.  

After cooking, potentially hazardous food can be hot-held in an oven set at a very low temperature.  It can also be kept hot by putting the pot or pan on the top of stove and setting the burner to warm or low.

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

Clemson University is an AA/EEO employer and does not discriminate against any person or group on the basis of age, color, disability, gender, national origin, race, religion, sexual orientation, or veteran status.

 AS 0708