If food is stored at an insufficient temperature, this can have negative effects, such as the undesirable proliferation of microorganisms and thus the formation of potentially harmful metabolic products, i.e. toxins, for the food. Food that is stored incorrectly and not heated enough can lead to illnesses such as nausea, vomiting or diarrhea when consumed.
To avoid this, a temperature of at least plus 60°C must be maintained throughout the food. Plus 65°C has proven to be effective in ensuring the aforementioned temperature requirement throughout the food. This is intended to inhibit and prevent the development and proliferation of germs. A holding time of more than three hours should not be exceeded. The hot-keeping furniture used in the catering industry and also devices for holding food hot, such as popular soup or sauce warmers, usually have a digital display that can be used as a quick overview. However, the display can be inaccurate or even show the wrong temperature. The core temperatures of foods that are kept hot must therefore be checked regularly over the serving time with a validated and calibrated measuring thermometer. This is the only way the food provider can ensure that the required temperatures for keeping food hot are maintained.
