hot held foods

• hot held carvery/buffet foods must have a core temperature of at least 63 degrees when placed on the counter
• meat must reach a core temperature of at least 75 degrees and above
• the foods must not be left on display for more than 4 hours
• When topping up the dishes, do not place freshly cooked food on top of the ‘old’ food as this can speed up bacterial growth
• ideally, remove the dish of 'old' food and replace it with a dish of freshly cooked food