Properly hot holding chicken is critical for food safety. Chicken must be held at the right temperature to prevent bacterial growth. So what is the right hot holding temperature for chicken? Here is a comprehensive overview of the hot holding requirements for chicken, the rationale behind these temperatures, and tips for hot holding chicken safely.
What is the Required Hot Holding Temperature for Chicken?
According to the FDA Food Code, commercially prepared chicken must be held at a minimum temperature of 135°F or above. This hot holding temperature applies to all types of chicken products, including whole chicken, chicken parts, processed chicken, and chicken soups or gravies.
Specifically, Section 3-501.16(A)(1) of the Food Code states:
“Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶(B) and in ¶(C) of this section, POTENTIALLY HAZARDOUS FOOD TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained:
(1) At 57°C (135°F) or above”
So 135°F is the magic number when it comes to hot holding chicken in a commercial kitchen or foodservice establishment.
Why 135°F for Chicken Hot Holding?
The FDA set 135°F as the minimum hot holding temperature for chicken and other potentially hazardous foods because it is high enough to prevent bacterial growth, particularly for common foodborne pathogens like Salmonella and Campylobacter.
Chicken is considered a potentially hazardous food because it is very prone to bacteria growth. Raw chicken often contains pathogens like Salmonella and Campylobacter. If these pathogens are introduced to cooked chicken, the warm, moist environment allows them to thrive. Holding chicken between 41°F and 135°F, known as the “danger zone”, permits rapid growth of these bacteria to dangerous levels that can cause foodborne illness.
Heating chicken to 135°F and maintaining this temperature helps ensure any bacteria that may be present are killed or unable to multiply quickly. Holding it at 135°F or hotter for the entire time it is being held minimizes the opportunity for surviving bacteria to regenerate and grow to hazardous numbers during holding.
Minimum Hot Holding Temperatures by Regulatory Agency
| Agency | Minimum Hot Holding Temperature |
|---|---|
| FDA Food Code | 135°F |
| USDA | 135°F |
| State and Local Health Departments | Varies, but typically 135°F |
While the FDA Food Code serves as a model regulation, states and local jurisdictions have some flexibility in adopting their own food safety rules. So be sure to consult your local food safety regulators on the hot holding requirements applicable to your operations.
How Long Can Chicken be Hot Held?
According to the FDA Food Code, commercially prepared foods must be discarded if not used within the following time limits:
- Within 4 hours if held between 135°F and 140°F
- Within 6 hours if held above 140°F
So chicken held properly at 135°F or above can be held for up to 4 hours maximum before it must be discarded. If the chicken is held hotter, above 140°F, this 6 hour time limit applies.
These time limits are critical. Even when held at safe hot holding temperatures, food kept out too long can still enable bacteria to multiply to unsafe levels or toxins to form.
Exceptions to Hot Holding Time Limits
There are some exceptions to these standard 4- and 6-hour hot holding limits for chicken. The time can be extended if the food meets certain requirements:
- Time as a public health control – If establishments have written procedures for tracking time and can demonstrate food safety with supporting documentation, the health department may allow an extended time limit beyond 4 or 6 hours.
- Cook-chill or sous vide – Food that is cooked, chilled, and reheated using cook-chill or sous vide methods may have an extended time limit beyond 4 or 6 hours.
- Reduced oxygen packaged foods – Chicken that is packaged in a reduced oxygen environment before completing the cooking process can have an extended time limit not to exceed 30 hours from packaging to completion of cooking.
It’s a good idea to check with your local regulatory authority on specifics for your operation if you want to extend hot holding times beyond the standard limits.
Tips for Safely Hot Holding Chicken
Here are some tips for properly hot holding chicken and other foods to prevent foodborne illness:
Use Appropriate Hot Holding Equipment
Use commercial heating equipment that is capable of maintaining foods consistently at 135°F or above. Options include:
- Steam tables
- Heated holding cabinets
- Heated display cases
- Insulated food carriers
- Double boilers
- Slow cookers
Verify your equipment is working properly and calibrate thermometers routinely.
Preheat Hot Holding Devices Before Use
Be sure to allow hot holding equipment to fully preheat to the proper temperature before placing chicken in the unit. Adding food to a device before it reaches optimal temperature will allow the food to drop to the danger zone.
Transfer Chicken to Preheated Containers
When transferring chicken from the oven, stove, or grill to hot holding containers, use containers that have been preheated first. This prevents significant heat loss and keeps foods hot.
Avoid Overloading Hot Holding Equipment
Do not overload hot holding units. Overfilling steam tables, heated cabinets, etc. can result in improper hot holding. There should be adequate space for heat to circulate and penetrate all foods.
Keep Foods Covered
Keep foods covered while in hot holding when possible. Lids maintain heat, moisture, and quality.
Stir Thick Foods Frequently
Often stir thick foods like gravies, soups, and sauces while hot holding. This helps distribute heat evenly and prevents cold spots where bacteria can flourish.
Follow Time Limits
Be diligent about following time limits for hot held foods. Discard chicken within 4 hours (or 6 hours if held above 140°F). Use time rather than sight, smell or taste to determine when to discard.
Take Temperatures Frequently
Regularly monitor temperatures of heating equipment and food to confirm proper hot holding. Check temperature every 2 hours, or more often if equipment is working intermittently.
Limit Hot Holding When Possible
Avoid excessive hot holding whenever possible, as moisture loss, nutrient degradation, and quality issues increase over time. Hot hold only what is needed for near-term service.
Date Mark Foods
Always be sure to date mark foods once they are removed from temperature control. This provides a reference point for hot holding time limits.
Consequences of Improper Chicken Hot Holding
Failing to properly hot hold chicken can have serious consequences. Holding chicken at temperatures below 135°F or holding it for too long enables bacteria like Salmonella to rapidly multiply to dangerous levels capable of causing foodborne illness. Common symptoms of Salmonella infection include:
- Nausea and vomiting
- Abdominal cramps
- Diarrhea
- Fever
- Headache
While most people recover from Salmonella infection within 4-7 days without treatment, some can develop severe illness requiring hospitalization. At risk groups like children, the elderly, and those with impaired immune systems are more likely to experience severe symptoms.
Food establishments found to have improper hot holding temperatures during health inspections face being cited for critical violations. Failing inspections can lead to consequences like fines, mandatory closures, loss of permits, and damage to reputation. Lawsuits are also a possibility if consumers become ill from improperly hot held foods.
The Bottom Line on Chicken Hot Holding
Improper hot holding is a common food safety issue in commercial kitchens and restaurants. To prevent foodborne illness, chicken and other potentially hazardous foods must be held at 135°F or above during holding between cooking and service.
Follow time limits, use proper equipment, verify temperatures, and adhere to basic food safety principles. With diligent monitoring and control of the entire food handling process, chicken and other menu items can be kept safe and delicious for consumers.
Frequently Asked Questions
What is hot holding?
Hot holding refers to keeping cooked foods hot at safe temperatures prior to service. It involves holding potentially hazardous foods like chicken at 135°F or above during the time between cooking (or reheating) and serving.
Can I hot hold chicken at 130°F?
No, 130°F is not hot enough. Chicken and other potentially hazardous foods must be held at 135°F or above according to the FDA Food Code. Temperatures between 41°F and 135°F fall in the danger zone.
Can I hot hold chicken overnight?
Overnight hot holding is not recommended and violates the FDA Food Code time limits. Chicken held between 135°F and 140°F cannot exceed 4 hours, while chicken held above 140°F has a 6 hour limit. Overnight holding far exceeds these limits, allowing bacteria like Salmonella to multiply.
What happens if you hot hold chicken too long?
Holding chicken for too long, beyond the 4- or 6-hour limits, risks allowing bacteria that may be present to multiply to unsafe levels that can cause foodborne illness. Pre-formed toxins can also form in chicken held too long at warm temperatures.
Can I reheat and re-hot hold chicken?
Yes, you can reheat chicken to 165°F and then re-hot hold it. However, the 4- or 6-hour time limits apply from the point of reheating. You cannot extend the cumulative hot holding time by repeatedly reheating.
How do I maintain proper hot holding temperature when transporting chicken to remote sites?
Use properly designed and calibrated insulated food carriers to transport chicken while maintaining temperatures of 135°F or above. Pre-heat the containers before hot food is placed inside, and try to minimize transit time.
Can I place hot chicken in refrigeration for hot holding?
No, refrigeration units are designed to hold foods cold, not hot. Chicken must be held in equipment capable of maintaining the product consistently at 135°F or above for proper hot holding.
What are some acceptable hot holding units for chicken?
Acceptable hot holding equipment includes steam tables, heated holding cabinets, heated display cases, insulated food carriers, double boilers, slow cookers, and other devices capable of maintaining food at 135°F or above.
Key Takeaways on Chicken Hot Holding
- Chicken must be held at 135°F or above during hot holding between cooking and serving.
- Hot held chicken should be discarded within 4 hours (or 6 hours if above 140°F).
- Proper hot holding prevents growth of bacteria like Salmonella.
- Use appropriate equipment capable of maintaining 135°F+. Preheat equipment before use.
- Monitor time and temperatures. Discard food once time limits are reached.
- Follow basic food safety principles like using clean equipment and avoiding cross-contamination.