Technical reference
Growth and are the in . A temperature floor stops growth. When that floor is lost, a time caps how much growth can occur.
No in the FDA table is listed as growing above 55 °C, and growth is significantly delayed there. Food held at 60 °C or hotter sits above every growth in that table (FDA Table A-1).
As cools, it re-enters the growth range of at 52 °C and at 50 °C. S. aureus enterotoxin is a particular concern: the organism may have died off while its toxin remains ( 2024).
Parameters
| Hazard | Growth of , and , in food while held |
|---|---|
| Codex floor | 60 °C or hotter |
| Monitoring point | Equipment, then food when the equipment fails |
| Once the floor is lost | Time decides: see the |
| End of service | Discard; never return to storage |
Records that prove it
- Equipment reading before loading
- Interval readings
- Readings on each side of a transfer
- Food temperature on failure, and the clock start
- Cause, correction and discards
Why holding at 60 °C or hotter works
Extreme reported in the literature, with other conditions favourable. They may not apply to your food or process. Source: , Table A-1.
Reference temperatures
Values from , a code for mass catering. Your own law or plan may set different ones.
The 2-hour / 4-hour rule
Total time out of temperature control. Check whether your food law or plan uses this rule, and when its clock starts.
CCP or prerequisite?
That depends on the for your process. The number, if it has one, belongs to your plan.
Law and practice
| Control | Australia | New Zealand | Singapore | Malaysia | In practice |
|---|---|---|---|---|---|
| Hot holding | 60 °C or hotter (3.2.2 cl 8). | Above 60 °C (template); at or above 60 °C after cooking (notice). | Above 60 °C (SFA guideline). | Above 60 °C when served hot (reg 36). | 60 °C is most common. Certified hotel plans often target 63 °C with a 60 °C , and one group standard allows lower for a short, set time. The 2-hour and 4-hour rule is widespread. |
Law as read in the authority library between 14 October and 4 November 2026. In practice: food safety programmes read across hotels, clubs, venues, healthcare, manufacturing and airline catering, with no business named. A common practice isn't proof that a is safe or lawful where you are.