What Is The Minimum Hot Holding Temperature Required For Pizza?

FWE has found that maintaining and holding pizza at 150°F – 160°F with a relative humidity* of 15% – 20% will keep the pizza at an optimal serving quality.
According to food safety regulations, between 150°F & 160°F temperature is the ideal/recommended minimum hot holding temperature. It doesn’t matter if the hot pizza goes above this threshold; it can still be consumed without any safety or health implications. To ensure easier temperature regulation/control.

What temperature is too hot to cook pizza?

– When the black soot on the oven dome turns to white. – Use an infrared thermometer to read 850F or 450C. – When a handful of flour browns in 10 seconds when thrown on the oven floor.

What is the minimum temperature hot food must be held?

What is the minimum internal temperature a hot held food must reach? Food that is reheated must reach a minimum internal temperature of at least 165 F for 15 seconds. Reheating must be done rapidly and the minimum temperature must be reached within two hours.

What is the best temperature to cook pizza at?

– Easy to use – Affordable – No assembly required

What minimum temperature should hot TCS food be held?

The minimum internal temperature for hot holding TCS foods is 140 degrees Fahrenheit. The what is the correct temperature for receiving cold tcs food? is a question that many people have been asking. It’s important to note that the internal temperature of TCS foods should be between 40 and 140 degrees Fahrenheit.

The Danger Zone: Following Food Safety Temperatures

  1. Understanding food safety temperatures is critical in the commercial foodservice industry if you want to keep your customers safe from foodborne illness.
  2. Each and every operator and food handler has a responsibility to recognize the significance of the temperature danger zone and should be trained in the proper execution of approved food safety protocols.
  3. To understand more about the food temperature danger zone, including how long food can be safely left in the danger zone and the food safe temperature range for both hot and cold foods, continue reading this article.
  4. All of our Kitchen Thermometers are available for purchase.

What Is the Danger Zone?

  1. It is the temperature range in which germs grow at the fastest rate on food that is referred to as the danger zone.
  2. In accordance with ServSafe regulations, food temperatures between 41 to 135 degrees Fahrenheit are considered to be in the danger zone.
  3. Any temperature inside the danger zone is conducive to the growth of bacteria, but temperatures between 70 and 125 degrees Fahrenheit give the most suitable environment for bacteria to thrive.
  4. The longer food is exposed to the danger zone’s high temperatures, the higher the chance that germs may develop on the food.

Why Is the Temperature Danger Zone Important?

  1. When foods are allowed to approach the temperature danger zone, germs can multiply to dangerous levels, causing the food to deteriorate and contaminating the environment.
  2. This type of dangerous bacteria growth can occur even when there are no visual signals that the food is unsuitable for human consumption.
  3. Despite the fact that foods may smell and seem normal on the surface, they may contain hazardous levels of germs that can cause foodborne disease.
  4. It is for this reason why the temperature danger zone is so critical.

If you work in the food service industry, it is your obligation to ensure that foods are kept out of the danger zone by using permitted techniques to chill, heat, and store them.

What Is Time Temperature Abuse?

  • Time temperature abuse is defined as the practice of allowing meals to remain in the temperature danger zone of 41 to 135 degrees Fahrenheit for an extended period of time. In addition to cross-contamination, temporal temperature abuse is a significant cause of foodborne disease in the United States. Foods can be mistreated in terms of time and temperature in three ways: Food is not handled or stored at temperatures that are safe for consumption
  • food is not cooked or reheated to the temperatures necessary to kill any bacteria that may be present
  • Before being stored in cold storage, hot food is not allowed to cool completely.

What Are TCS Foods?

  • TCS is an abbreviation for time/temperature control security. TCS foods are foods that must be kept under tight time and temperature control at all times. Pathogens adore TCS meals because they provide an excellent environment for germs to develop and propagate, making them extremely attractive to them. TCS foods entering the danger zone and becoming time-temperature abused is a major food safety practice, and it is important to prevent this from happening. These are the TCS foods that should be thoroughly checked at all times since they provide a high risk of contamination: Dairy products, such as milk
  • Meat and poultry
  • fish, shellfish, and crustaceans
  • and other aquatic organisms
  • Eggs in shells
  • Baked potatoes
  • cooked grains and legumes
  • cooked beans and vegetables
  • tofu, soy protein, or other plant-based meat substitutes
  • Sprouts and sprout seeds are two types of sprouts.
  • Tomatoes, melons, and leafy greens should be cut
  • Garlic and oil combinations that have not been processed

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How Long Can Food Stay in the Temperature Danger Zone?

  1. Ready-to-eat meals should not be left in the temperature risk zone for more than 4 hours, according to the ServSafe standards for food safety.
  2. Foods must be thrown out after the 4-hour time restriction has expired.
  3. Consumption, reheating, and chilling of meals are permitted within the 4-hour time restriction to bring them back to acceptable serving temperatures.
  4. Performing temperature checks every 2 hours provides a larger window of opportunity for any necessary corrective steps to be implemented.

How to Keep Food Out of the Danger Zone

  • Kitchen thermometers are essential for keeping items out of the danger zone when it comes to temperature. By frequently monitoring and recording food temperatures, you may avoid foods getting exploited by the use of time-temperature manipulation. This is critical while prepping, cooking, and serving food at a buffet line or salad bar, among other activities. Follow these crucial guidelines to guarantee that you’re getting the most out of your kitchen thermometers and that your food is safe to consume at all times. Employ the appropriate sort of thermometer for the work at hand.
  • Never depend only on the temperature display provided by your equipment.
  • In order to provide an additional layer of protection, keep a thermometer in your refrigerator or freezer.
  • Maintain a written record of all temperature checks, noting the temperature, the time, and the identity of the operator who performed the check.
  • Temperature gauges should be cleaned and calibrated on a regular basis.

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Food Holding Temperature

  1. Once your food has been cooked to the right internal temperature or chilled to 40 degrees Fahrenheit or lower, it’s critical to keep it at these safe temperatures until it’s time to serve it to your guests.
  2. There are a variety of situations in which foodservice employees are required to keep food on the premises for lengthy periods of time.
  3. These situations might involve storing food at salad bars and buffet lines, as well as delivering food to off-site locations to cater events.
  4. Using a food pan carrier or an insulated catering bag to transport food is suggested to guarantee that your hot or cold meals remain safe for consumption while in transit or storage.

Cold Holding Temperature

  • TCS goods must be stored at a temperature of 40 degrees Fahrenheit or lower to maintain their freshness. To ensure that cold foods do not slip into the danger zone, follow these guidelines for holding them properly: Ascertain that your cold-holding equipment maintains temperatures of 40 degrees Fahrenheit or below.
  • Any cold food kept out of the refrigerator for up to 6 hours is safe, commencing from the moment it was removed from the refrigerator while the temperature was 40 degrees Fahrenheit or lower.
  • Every 2 hours, check the temperature of cold foods and reject any cold meals that reach a temperature of 70 degrees Fahrenheit or higher.

How Cold Does a Salad Bar or Refrigerator Have to Be to Keep Food Safe?

Cold storage areas such as salad bars and refrigerators must maintain temperatures of 40 degrees Fahrenheit or below to avoid the formation of harmful germs. This is especially critical if you are storing TCS-vulnerable goods including as cheese, yogurt, meat, salad dressings, and egg products in your refrigerator.

Holding Temperature For Hot Food

  • Hot meals should be kept at a temperature of 135 degrees Fahrenheit or above when in storage. Some suggestions for keeping hot meals out of the danger zone are as follows. If you need to reheat food, never utilize hot holding equipment. Foods should be cooked to safe serving temperatures before being stored. Hot holding equipment is intended to retain existing temperatures rather than to get food to serving temperature.
  • Keep food covered whenever possible to help control temperatures and keep contaminants out.
  • Stir often to ensure that the heat is evenly distributed throughout the dish.
  • Use an adequate thermometer to check the temperature of your meals on a regular basis.
  • Hot food that has been resting below 135 degrees Fahrenheit for more than 4 hours should be thrown away..
  • Cross contamination can occur when food is mixed that has just been prepared with food that has previously been prepared for serving.

How Often Should I Check the Temperature of Hot or Cold Holding Food?

  1. The temperature of your hot or cold holding food should be checked every four hours, according to the manufacturer’s recommendations.
  2. If, on the other hand, you check every 2 hours, you will have enough time to take remedial action in the case that the meal has entered the danger zone.
  3. Simply reheating or re-chilling the damaged foods before bacteria has a chance to spread allows you to avoid the spread of hazardous germs and minimize food waste by staying on top of your food’s internal temperatures.
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Safe Cooking Temperatures

  • It is critical to check the internal temperature of the meals you serve in order to avoid the spread of salmonella, staphylococcus aureus, listeria, and other hazardous germs. Cooking temperatures for typical TCS items should be kept at or below the levels recommended below. Cook for at least 15 seconds until the temperature reaches 165 degrees Fahrenheit: Birds of prey, whole or ground
  • Stuffing prepared with poultry, beef, or fish
  • sometimes known as stuffing.
  • A variety of fillings, including pasta, beef, chicken, and shellfish
  • Any meal that contains a TCS item that has been cooked
  • Cook for at least 15 seconds until the temperature reaches 155 degrees Fahrenheit: Ground beef, pig, or other meats
  • meats that have been flavor-injected
  • meats that have been tenderized
  • Ostriches and emus are examples of ratites.
  • Seafood that has been ground, chopped, or minced
  • Eggs that have been removed from their shells and are being kept for service
  • Cook for at least 15 seconds until the temperature reaches 145 degrees Fahrenheit: Seafood
  • steaks and chops (beef, pig, veal, lamb)
  • roasted vegetables
  • and desserts.
  • Game that has been raised commercially
  • Instantaneous removal of eggs from their shells
  • Meat roasts such as beef, pig, veal, and lamb (which must be cooked for a minimum of 4 minutes)
  • Heat the following ingredients to 135 degrees Fahrenheit (no minimum time required): Legumes, fruits, vegetables, rice, pasta, and other grains are all included.

To print a visual reminder of the safe cooking temperatures stated above, please see the link below: Version that can be printed Return to the top of the page

What Do You Need to Know About Resting Time for Meats?

Before checking meat temperatures, it’s crucial to note how much time the meat will need to rest once it’s been removed from the grill, oven, or another heat source. During this time, the temperature will either remain constant or will continue to grow in temperature. This procedure aids in the destruction of dangerous microorganisms.

How Do You Rapidly Cool Hot Foods?

  1. The preparation of food ahead of time allows many institutions and big commercial kitchens to operate at peak efficiency in their kitchen.
  2. The dish is then allowed to cool before being stored until it is served.
  3. When doing so, it is critical to chill the food as fast and properly as possible so that it does not remain in the danger zone for an extended period of time.
  4. You must reduce the temperature down to 40 degrees Fahrenheit or below within 2 hours of reaching the right internal temperature of the meal if you are preparing it in advance.

Tips for Cooling Hot Foods to Food Safe Temperatures

  • Put hot food into your refrigerator or freezer immediately is not suggested since it puts the food in your refrigerator or freezer at risk by boosting the ambient temperature in your refrigerator or freezer. It is possible that other goods in your refrigerator or freezer can enter the temperature danger zone and acquire germs without you even realizing it because of this. Instead, use these ways to swiftly cool down your hot foods and beverages. Commercial blast chillers are used to cool meals fast and reduce the amount of time food is exposed to the danger zone.
  • Refrigerate foods in shallow containers to enable for more uniform distribution of temperature throughout the item
  • A cooling paddle may be useful in lowering the temperature of hot liquids, including soups, stews, and sauces.
  • Fill a pot, container, or sink basin halfway with ice and place it in the bathtub. Warm food containers can be placed in an ice bath to swiftly chill them down to 40 degrees Fahrenheit or below.

In our chilling foods guide, you’ll find additional information on how to bring foods down to temperature.

Cold Food Storage

  1. Additionally, it’s crucial to understand how long cold meals may be stored before they become harmful to consume.
  2. This is true for both holding and serving cold foods.
  3. Always date-mark your refrigerated items and follow the first-in, first-out (FIFO) approach while handling them.
  4. Utilize this chart to serve as a reminder of how long objects may be stored securely before they must be disposed of.
Food Item Refrigerator (40°F) Freezer (0°F)
Bacon 1 week 1 month
Beverages 3 weeks unopened, 7-10 days opened 8-12 months
Cheese – hard (Swiss) 3-4 weeks 6 months
Cheese – soft (brie) 1 week 6 months
Chicken, egg, macaroni, and tuna salad 3-4 days Do not freeze
Cottage cheese 1 week Do not freeze
Dough – cookie Use by date 2 months
Dough – tube cans of rolls, biscuits, pizza dough Use by date Do not freeze
Egg substitutes – opened 3 days Do not freeze
Egg substitutes – unopened 3 days 1 year
Eggs – fresh in shell 3-5 weeks Do not freeze
Eggs – hard cooked 1 week Do not freeze
Fish – fatty (salmon) 1-2 days 2-3 months
Fish – lean (cod) 1-2 days 6 months
Ground meats – raw 1-2 days 3-4 months
Ham – fully cooked, slices 3-4 days 1-2 months
Ham – fully cooked, whole 1 week 1-2 months
Hot dogs – opened 1 week 1-2 months
Hot dogs – unopened 2 weeks 1-2 months
Luncheon meats – opened 3-5 days 1-2 months
Luncheon meats – unopened 2 weeks 1-2 months
Margarine 4-5 months 12 months
Mayonnaise – opened 2 months Do not freeze
Milk 1 week 3 months
Poultry – cooked 3-4 days 2-6 months
Poultry – fresh, chicken or turkey 1-2 days 6 months
Prepared leftovers 3-4 days 2-3 months
Sausage – raw 1-2 days 1-2 months
Sausage – cooked 1 week 1-2 months
Steaks, chops, and roasts – raw 3-5 days 4-6 months
  1. Return to the top of the page Keeping food that is being served safe for consumption is the number one priority of any food service operator in the world.
  2. The use of these vital suggestions and rules will guarantee that your management and employees are equipped with the information necessary to keep food out of the danger zone, respond to errors quickly, and keep consumers safe from potentially toxic items.

Richland County restaurant inspections: critical violations

  1. Between February 11 and February 16, Richland Public Health performed the following restaurant inspections, all of which resulted in serious violations: The Texas Roadhouse, located at 515 N.
  2. Lexington Springmill Road in Ontario, will open on February 11.
  3. The handwashing sink is not easily accessible (critical, corrected during inspection).
  4. In front of the hand washing sink, a trash can was strategically positioned.

Food that has not been adequately safeguarded from contamination by separation, packing, and segregation (critical, corrected).When not in use, the ice bins were left open and unprotected.TCS meals are not kept at the optimum temperature since they are not kept cold (critical, corrected).The temperature of the steak in the ice holding cooler was 44-46 degrees.

The temperature of the potato skins in cold storage was 47 degrees.The person in charge (PIC) made the decision to destroy both.Meijer126, 1355 N.Lexington Springmill Road, Ontario, will open its doors on February 11.TCS meals that are not hot but are kept at the appropriate temperature (critical, corrected).

Products in the grab-and-go hot holding unit were not at the right temperature, as observed.Products were voluntarily rejected by PIC.TCS meals are not kept at the optimum temperature since they are not kept cold (critical repeat, corrected during inspection).Cheese trays were observed at 45 degrees in a display fridge at the end of the aisle.

  1. PIC removed the product and placed it in a walk-in chiller to get the temperature down to 41 degrees or lower.
  2. Surfaces that come into touch with food are difficult to clean (critical).
  3. It was not possible to go to the bulk water machine.

Correct by the 18th of February.Mansfield/Ontario 14th of February at the Fairfield Inn & Suites, 1065 N.Lexington Springmill Road, Mansfield.Inadequate supervision of staff sanitizing equipment and utensils, as well as inadequate monitoring of sanitizer settings, according to the PIC (critical, corrected).Employee was observed physically washing utensils without first performing a sanitizing step.

The person in charge failed to guarantee that their personnel received enough food safety training (critical, corrected).Multiple temperature breaches were observed, and an employee put up a three-compartment sink inappropriately in order to physically wash cutlery.The handwashing sink is not easily accessible (critical repeat, corrected).

A storage box and a pastry display container were observed being kept above the handwashing sink basin.The food package(s) was/were received in a terrible state (critical, corrected).I noticed a pineapple can with a dent along the top seal that needed to be repaired.

  1. PIC was voluntarily removed from service.
  2. Food that has been improperly reheated for hot holding (critical, corrected).
  3. I observed a pan of egg omelets being cooked in the microwave at a temperature of 68 degrees.
  4. Employee willingly terminated his or her employment.
  5. TCS meals are not kept at the optimum temperature since they are not kept cold (critical, corrected).
  1. Multiple containers of milk and yogurt were found at 43-44 degrees in both coolers, according to my observations.
  2. TCS meals are not kept at the optimum temperature since they are not kept cold (critical repeat, corrected).
  3. Observed goods in the buffet area that were not adequately chilled and kept at 41 degrees or lower.
  4. The PIC and the employee were both freely dismissed.
  • Storage of hazardous or harmful compounds in an improper manner (critical repeat, corrected).
  • Hand sanitizer, drain cleaner, coffee pot cleaning, and sanitizer spray bottles were found in several locations, all of which were housed on the same shelf as food and clean utensils, which seemed suspicious.
  • The 14th will be held at K-D Pizza, 247 Marion Ave., Mansfield.
  • No one, in a verifiable manner, informs employees of their responsibilities to submit information regarding their health and well-being (critical, corrected).
  • When the inspection took place, there was no employee sickness agreement in place for the employee in question.

TCS meals are not kept at the optimum temperature since they are not kept cold (critical, corrected).It was 44 degrees outside when the Pepsi cooler was opened.PIC willingly disposed of two pounds of tomatoes and two pounds of fake crab that were in their possession.PIC ceased the usage of the cooler until the unit was capable of maintaining interior temperatures of 41 degrees or below.TCS goods that have been refrigerated or are ready to eat have not been appropriately date labelled (critical, corrected).

The Alfredo sauce and the bologna that had been out for more than 24 hours were not date dated.Mansfield Memorial Homes, 50 Blymyer Ave., Mansfield, will host a memorial service on Feb.15.The presence of living insects, rodents, and other pests is considered a pest (critical repeat).Small droppings were detected in a number of spots across the building.Correct by the 23rd of February.

Clear Fork Dairy Belle, 8 Main St., Bellville, will open its doors on February 16.When asked about proper refrigerated food storage, hot holding, cooling, and reheating, the PIC was unable to demonstrate understanding of temperatures and timeframes.in the form of shredded chicken (critical, corrected).PIC is unable to demonstrate understanding of proper refrigerated food storage, hot holding, cooling, and reheating temperatures and periods (critical, corrected).PIC reported that leftover shredded chicken is warmed in the microwave until it reaches 135 degrees.

  1. The proper temperature should be at least 165 degrees Fahrenheit.
  2. The person in charge did not guarantee that employees watched foods as they were being delivered to the workplace (critical, corrected).
  3. The meal was delivered in by a delivery person without any supervision or temperature readings being taken by an employee.
  4. Inadequate supervision of staff sanitizing equipment and utensils, as well as inadequate monitoring of sanitizer settings, according to the PIC (critical, corrected).
  5. The right sanitizer concentration in the wiping cloth bucket was not being checked on a regular basis.
  6. Because there are no serious breaches, PIC is unable to establish knowledge (critical, corrected during inspection).

There were a number of serious infractions discovered.Inappropriate usage of single-use gloves (critical, corrected).Employee was spotted utilizing the same set of gloves to touch both food and non-food contact surfaces while changing jobs, according to the investigation.Temperature and/or dosage of chlorine sanitizing solution that is not appropriate (critical, corrected).

  • There was no sanitizer found in the wiping cloth bucket beside the front window.
  • Surfaces of food preparation equipment are not cleaned on a regular basis (critical, corrected).
  • Before taking the temperature of the sloppy joe, the food employee failed to sterilize the probe thermometer.
  • Surfaces that come into touch with food are difficult to clean (critical, corrected).

It was discovered that the container containing the brownies was damaged and had fractures.PIC was voluntarily removed from service.Surfaces that come into touch with food are difficult to clean (critical, corrected).

  1. Spatula hanging from the ceiling was found to be cracked and fractured at the edges.
  2. PIC was voluntarily removed from service.
  3. It will be held at the Blueberry Patch Greenhouse & Gifts, 1285 W.
  4. Hanley Road, Mansfield, on February 16.
  • It is being utilized for reasons other than handwashing at the handwashing sink (critical repeat, corrected).
  • In the kitchen area, I observed an employee filling a water pitcher at a handwashing station.
  • TCS meals are not kept at the optimum temperature since they are not kept cold (critical, corrected).
  • Multiple bottles of juice in the bar’s fridge were found to not be at 41 degrees, as observed.
  1. PIC was voluntarily removed from service.
  2. TCS meals are not kept at the optimum temperature since they are not kept cold (critical repeat, corrected).
  3. Food products in a single door prep cooler along the cook line were not kept at 41 degrees, despite the fact that the ambient air temperature within the cooler was 40 degrees.

It was the decision of PIC to reject the bacon and egg quiche, and the remaining items were stored in a walk-in refrigerator.TCS goods that have been refrigerated or are ready to eat have not been appropriately date labelled (critical repeat, corrected).The chive cream cheese in the walk-in cooler did not appear to be marked with a date.TCS food that was ready to consume was not properly disposed of when it should have been (critical, corrected).Several products in the salad prep chiller were found to be over their expiration dates.PIC willingly disposed of food goods that were no longer in use.

Panchos Tacos, 1344 Lexington Ave., Mansfield, will open its doors on February 16.Because there are no serious breaches, PIC is unable to establish knowledge (critical repeat, corrected).A number of serious infractions were found at the facility.It is being utilized for reasons other than handwashing at the handwashing sink (critical, corrected).By the cook line, ice was noticed in the hand sink.

  1. Food that has not been adequately safeguarded from contamination by separation, packing, and segregation (critical repeat, corrected).
  2. In a two-door cooler, raw sausage is displayed on a shelf above ready-to-eat food.
  3. Food that has not been adequately safeguarded from contamination by separation, packing, and segregation (critical repeat, corrected).
  1. Prepare a table by placing raw steak in a container with raw chicken and setting it up.
  2. Five pounds of meat were willingly dumped by PIC.
  3. Food that has not been adequately safeguarded from contamination by separation, packing, and segregation (critical, corrected).
  4. The fish in the chest freezer was not properly covered.

Three pieces of fish were freely discarded by PIC.Temperature and/or dosage of chlorine sanitizing solution that is not appropriate (critical, corrected).Improper use of a hazardous or toxic material was found to be below a 10 part per million (ppm) concentration in a three compartment sink (critical, corrected).A pest control gadget was discovered hanging near a dry goods storage facility.Storage of hazardous or harmful compounds in an improper manner (critical, corrected).

  • Above the packages of bottled water and soda, a spray bottle of digresser could be seen.
  • A small number of flying insects were noticed at the hand sink by the cook line (critical).
  • Correct by the 22nd of February.
  • For a complete list of inspection findings, please see healthspace.com/Clients/Ohio/Richland/web.nsf.

What is minimum hot holding temp for pizza?

  1. The majority of bacteria do not thrive in extreme heat or cold.
  2. Cold foods must be maintained at 41°F or colder to ensure that they are safe to consume.
  3. Hot meals must be maintained at 135 degrees Fahrenheit or above.
  4. The Danger Zone is defined as the temperature range between 41°F and 135°F (or 0°F and 135°F).

In order to do this, firms like as FWE / Food Warming Equipment have found out the optimal temperature and humidity settings that are particularly designed for pizza baking.Keeping pizza at 150°F – 160°F and maintaining a relative humidity* of 15 percent – 20% will ensure that the pizza maintains its ideal serving quality, according to FWE.In the same vein, at what temperature should pizza be served?To be considered thoroughly cooked in terms of food safety, a pizza must be baked at 200 degrees Fahrenheit.

The probe tip measures the temperature in the middle of the pie all the way down under the sauce and cheese to the softest portion of the dough, which is the core of the pie crust.In this case, what is the lowest temperature at which food may be safely stored in a heated holding container?With the exception of a few exclusions, hot food must be maintained at 63 degrees Celsius or above.When displaying hot food, such as on a buffet, it is important to utilize appropriate hot holding equipment to retain the temperature above 63°C.However, if this is not feasible, you can remove food from hot holding and put it on display for up to two hours.

However, you can only do this once per day.What is the bare minimum temperature requirement for chicken in a hot holding environment?Preparing Foods That Are Potentially Dangerous

Type of Food Minimum Internal Temperature Time
Eggs (hot held for service) 155 degrees Fahrenheit 15 seconds
Ham 155 degrees Fahrenheit 15 seconds
Poultry (whole or ground) 165 degrees Fahrenheit 15 seconds
Reheated Foods 165 degrees Fahrenheit 15 seconds

What is the maximum hot holding temperature requirement for pizza?

  1. The majority of bacteria do not thrive in extreme heat or cold.
  2. Cold foods must be maintained at 41°F or colder to ensure that they are safe to consume.
  3. Hot meals must be maintained at 135 degrees Fahrenheit or above.
  4. The Danger Zone is defined as the temperature range between 41°F and 135°F (or 0°F and 135°F).

In order to do this, firms like as FWE / Food Warming Equipment have found out the optimal temperature and humidity settings that are particularly designed for pizza baking.Keeping pizza at 150°F – 160°F and maintaining a relative humidity* of 15 percent – 20% will ensure that the pizza maintains its ideal serving quality, according to FWE.It is also possible to inquire as to what the minimum hot holding temperature requirement for hotdogs is.The temperature of hot meals such as sausages must be maintained above 140°F (60°C) while the temperature of cold perishable products must be maintained below 40°F (4 degrees Celsius).

Precooked items, such as hotdogs, must first be reheated to 165 degrees Fahrenheit and then maintained at or above 140 degrees Fahrenheit until they are served.Every day, before and after usage, thoroughly clean the cart.Also, what is the temperature at which hot food may be kept warm?135 degrees Fahrenheit What is the coldest temperature that can be maintained?Keep cold foods at 41 degrees Fahrenheit or less at all times, and check the temperature at least once every 4 hours.

If the temperature of the meal after four hours is more than 41 degrees Fahrenheit, the food must be thrown out, according to FDA regulations.

Baking Tips- What is The Minimum Hot Holding Temperature Requirement For Pizza

  1. This article provides an answer to one of the commonly asked issues concerning food safety that people who are attracted by handmade pizzas have: ″what is the minimum hot holding temperature need for pizza.″ The knowledge of how to store food guarantees that your handmade pizza remains its highest quality in terms of taste, nutrition, and texture.
  2. At the same way that most bacteria find it difficult or impossible to remain active/thrive in extremely cold temperatures, the same activity may be observed in excessively hot temperatures as well.

What is Hot Holding Temperature Requirement?

  1. Whatever food somebody intends to consume or swallow must be deemed safe from hazardous microorganisms before consumption or ingestion (free from contaminants or toxins).
  2. In order to be considered non-toxic/harmless for ingestion, your hot meals must retain a temperature over a certain threshold (after they have been taken out of the oven).
  3. It makes no difference whether or not the heated/hot meal exceeds the temperature threshold.
  4. The goal is to guarantee that it maintains the bare minimum temperature and does not fall below the critical temperature limit.

This is referred to as ″danger zone temperature″ if the holding temperature requirement for heated/hot food is exceeded (i.e., when the temperature threshold is exceeded).The consumption of hot meals that have reached or remained in the danger zone for more than four (4) hours should be avoided at all costs and thrown away immediately.The minimum hot holding temperature need will be underlined and explored in further detail as you continue reading (in the next section).At the end of the day, everyone will know what temperature hot meals must keep in order to be edible and consumable.

Learn About What is The Minimum Hot Holding Temperature Requirement For Pizza?

  1. It is important to note that the minimum hot holding temperature requirement shows the amount of hotness that your pizza must at least retain/maintain in order to be fit for ingestion after it has been taken from the oven.
  2. Once the cooked pizza is maintained hot at the bare minimum temperature, it considerably reduces the activities of bacteria by slowing down the possibility of their growth throughout the cooking process.
  3. According to food safety laws, a temperature between 150°F and 160°F is the ideal/recommended minimum hot holding temperature for food products.
  4. It makes no difference whether the temperature of the hot pizza rises over this limit; it may still be consumed without posing any safety or health risks.

In order to make temperature regulating and control easier, For someone who decides to make/bake pizza just a few minutes before their guests arrive, this is really useful information.If you want to keep the slices warm, you may store them individually wrapped in aluminum foil.However, if the pizza is somewhat chilly or appears to have dropped below the minimum holding temperature requirement (when the pizza dough appears to be cold or soft to eat) when the guests arrive, the pizza should be discarded.It is best not to serve or hand it out to visitors while it is in this state.

It is preferable to reheat the pizza slices (while still individually wrapped in aluminum foil) in the oven (at a temperature of 200°F) for approximately seven (7) minutes on average.Remove the pizza from the oven when the time limit has expired and serve it to your guests as soon as possible.

What is The Maximum Hot Holding Temperature Requirement For Pizza?

  1. Earlier, we mentioned that pizza can be held at temperatures higher than the minimum hot holding requirements (150°F and 160°F), but that this is not recommended.
  2. This may not have provided the precise/specific facts that some consumers would have desired or depended on, particularly if they were concerned about overcooking their pizza.
  3. To make it more uncomplicated and to encourage healthy and safe pizza eating at home or at outdoor gatherings, we’ve created a new website.
  4. Temperatures between 160°F and 190°F are believed to be the upper limit of the safe operating range.

Again, temperatures that are higher than this should not be viewed as severe or insufficient in any way.If the temperatures rise over the maximum temperature that has been specified.The pizza pieces are still edible and may be served (they are free from the effects or activities of harmful bacteria that could render them unhealthy or unsafe for consumption).A circumstance in which the pizza is only marginally left on the serving tray or in the pizza box at room temperature (either unserved or consumed when it is still within the recommended safe-consumption range) for two hours or longer.

The most appropriate course of action is to trash it or put it in the garbage.Instead of throwing away perfectly good pizza at room temperature, it is possible to keep it warm in the oven.At 200°F, the pizza may be held in the oven (with or without aluminum foil) for approximately three hours, keeping bacteria activity under control and allowing for safe and healthy eating afterward.For box-packed pizza, a temperature of around 145°F should be sufficient to maintain it within the appropriate holding temperature range and prevent the possibility of a box explosion or ignite.

Why is Hot Holding Temperature Requirement Important?

By properly preparing your food, you may increase its safety.By cooking/preparing your food to the bare minimum required/expected temperature, you may ensure that it is safe for eating while also considerably increasing the shelf life.When food is properly cooked or heated, it ensures a good reduction or removal of hazardous germs or pathogens that might be damaging to one’s health if consumed.

It is expected that any dangerous bacteria or pathogens present will have their activities/actions inhibited if the hot holding temperature criterion is observed or adhered to.This stops them from developing or multiplying to levels that might pose a threat to human health and safety.Make certain that your food is not left unattended or at room temperature for an extended period of time (more than two hours) to prevent having to throw it out.In the event of an unanticipated occurrence or action that might cause the consumption of cooked food to be delayed.A modest gathering or celebration, for example, could begin later than originally intended due to unforeseen circumstances.Ascertain that the food is stored properly and covered with an oven or other appropriate hot holding device or equipment in order to maintain the hot holding temperature for the longest period of time feasible (up to three hours).

This aids in the prevention of any contamination or infestation as well as the extension of the shelf life.

Risks Caused By Not Maintaining Minimum Hot Holding Temperature For Pizza

01. Illness

When hot meals are kept at room temperature for a lengthy amount of time, they get stale (when the hot holding temperature is not prioritized or due to improper hot holding temperature).Ample space is provided for illness-causing microorganisms to proliferate or develop to dangerous levels, rendering the food unfit for human consumption.If your meal has been sitting out for around two (2) hours, refrain from returning to it and directly consuming it.

What matters is that the food is cooked correctly and safely (i.e., it has reached the proper temperature) at that point in time.Put away leftovers or newly prepared food in a suitable container rather of leaving it lying around the house (even in the cleanest place).Cooking/food should be kept warm in the oven or microwave, ensuring that the temperature is maintained at an average or minimum needed hot holding temperature.This manner, food is safe enough to come back to and eat without worry of germs or pathogens acting on it and causing disease or illness to the person.

02. Spoilage

When food is not kept at the minimum needed hot holding temperature (after it has entered the danger zone), germs have the opportunity to reproduce and expand to harmful levels, resulting in food deterioration.The actions/activities of pathogens or bacteria on food may not be as noticeable or evident as they should be depending on the situation.As a result, there may not be any outward signals that indicate if the meal is dangerous or toxic.

Although the meal may not be edible, it may nevertheless have a pleasant/appealing scent and even seem attractive/fascinating.Eating spoiled or dangerous food can only result in a foodborne infection, which may necessitate the need for immediate medical assistance.

How To Ensure Minimum Hot Holding Temperature Requirement While Baking?

Until the required/ideal minimum temperature is reached, the baking process is not complete.In the case of pizza, the dish must be baked or cooked until the proper baking or cooking temperature is reached (between 165°F and 200°F), which might take up to 30 minutes.In the event that any food is cooked at a temperature lower than the hot holding temperature requirement.

Such food is already a safe and excellent environment for germs to thrive.After removing the food from the heat source, they may swiftly proliferate and render it unfit for consumption in minutes.Make a note of the ideal/correct cooking or baking temperature for your food selection and make sure your oven is properly adjusted to accomplish that degree.Individuals who wish to bake pizza (thin crust kind) at home using a preheated stone and oven will be able to complete the process in around twenty (20) minutes at a temperature of 200 degrees Fahrenheit.It is not recommended to bake pizza with a thicker crust at a temperature lower than 400°F.The pizza should be baked for approximately seventeen (17) minutes at the recommended temperature (400 to 450 degrees Fahrenheit).

A properly baked product provides adequate protection against pathogen infestations that occur immediately after baking.As a bonus, it makes it simple to maintain/retain the required minimum holding temperature.Make sure the meal (pizza) is kept hot for as long as feasible (at least 135°F) after it has been taken out of the oven and before it is served or devoured.When it looks that the meal is becoming cold, this might cause it to go below the minimum hot holding temperature or even push it into the danger zone.

  1. Place it back in the oven for a few minutes to keep it fresh and free of germs until it is eventually served.

Is it Necessary To Manually Check The Temperature For Hot Held Foods?

For as long as the heated food can keep its high temperature (under the minimum hot holding temperature threshold), it is considered to be hot (before consumption).Maintaining its safety and health by preventing pathogen actions/activities ensures that it is safe and healthy for ingestion.In the event that you don’t have a clean probe or food thermometer to follow-up on or check the temperature of hot-held items.

This is something that can be documented by hand.An reliable temperature measurement may be obtained, however, using a probe or food thermometer (which should be inserted into the thickest side of the item or the middle of the food).Manually testing the temperature of hot held meals is a guessing game because you won’t be able to acquire a readout on the temperature.If the dish is correctly prepared to the specified temperature, this is the best case scenario.When stored/packaged in aluminum foil, it can stay/remain hot for up to two (2) hours at room temperature before becoming cold.If the weather is turning frigid (these can be easily detected by touching).

After wrapping the meal in aluminum foil and placing it in the oven at 200°F for a few minutes (up to ten minutes) before serving, the food will be warm.

What is The Minimum Hot Holding Temperature For Pizza?

All meals must reach a specific cooking/baking temperature threshold before they may be removed from the heat source or confirmed as sufficiently cooked to be served.In order to compensate for this, the minimum hot holding temperature may vary.It is discussed in this section the average minimum temperature at which all heated food, independent of the specific hot holding temperature, may be kept/stored in order to eradicate the impacts or activities of pathogens or bacteria).

Food safety or the elimination of potential risk or injury that might result from consuming poisonous or contaminated food should be ensured by keeping heated meals at an average temperature of 135°F.The temperature should not fall below 135 degrees Fahrenheit.However, it has the potential to rise well above the usual minimum hot holding temperature.Once your dish has been fully prepared and removed from the cooking facility, you can serve it.Ascertain that it is properly stored in a device or piece of equipment that can hold/maintain the temperature for as long as feasible while preventing contamination.

Why Does The Minimum Hot Holding Temperature Requirement Vary For Different Recipes?

Every food has a set shelf life that must be adhered to (how long it can stay or be stored under room temperature before it spoils or becomes unsafe for consumption).Dairy (cheese and milk) products, chicken products, fish products, beef products, tofu products and many other foods with protein formulas have a short shelf life and must be handled in a certain way.As a result, they require enough time and temperature management to provide the highest possible quality and safety.

No of how long the food will be kept until it is served, the hot holding temperature requirement must be understood and adhered to after it has been removed from the heat source to ensure that the food or dish stays safe and healthy (once taken out of the oven or other related cooking facility).You must take all necessary precautions to ensure that the temperature does not fall below the minimum threshold or into the danger zone.

Conclusion

We hope that the information we have provided thus far in this post has been more than sufficient in providing you with useful answers to the query ″what is the minimum hot holding temperature required for pizza?″.Foods that have been heated should be properly checked on a regular basis to ensure that they remain within the average minimum hot holding temperature range.Before keeping/storing the food in a hot holding device of choice, check to see that it is well cooked and has reached the required temperature.

The temperature begins to plummet almost immediately (entering the danger zone).Do not be afraid to reheat the meal in order to prevent pathogen assaults.It is necessary to discard food that has been in the danger zone (below 135°F) for more than four (4) hours after it has been prepared.

Pizza Oven Temperature Guidelines: When Is It Ready?

  • When you first turn on your pizza oven, it might be difficult to tell when it will be ready to begin baking your first pizza pie. It’s critical that you get it properly because you’ve invested a lot of time in creating the dough and preparing the toppings for this. Consider the following methods for determining when the oven is hot enough and ready to bake your first pizza. There are also some pointers on how to tell when it’s too hot and how you may assist to keep the temperature under control. When is a pizza oven ready to be used for baking? When the black soot on the oven’s dome turns white, the oven is ready.
  • Use an infrared thermometer to determine if the temperature is 850F or 450C.
  • In the event that a handful of flour is dropped on the oven floor and browns in 10 seconds

Continue reading for information on the optimal cooking temperatures, heating up times, and various foods to cook in your wood burning oven, among other things.

How Is Best To Know When It’s Ready?

The type of pizza that comes out of the oven will be determined by the temperature of the oven.By baking in a really high oven, you may get dough that puffs up quickly and looks like leopard spots on the outside, but is soft and steamy on the inside.This is a famous example of Neapolitan design.

As the weather cools, the pizzas will become less puffy and have a chewier, breadier texture, similar to that of a ciabatta.This crust has a more New York feel to it (or something similar to a home oven pizza).It is possible to use one of the two manual ways stated above to examine whether the dome color has changed to white or to pour flour into the oven floor and watch it brown.You’re likely to wind up with a few pizzas that aren’t particularly tasty because the edges have been burned or the dough has been stretched too much.It is necessary to get an infrared thermometer in order to correctly measure the temperature in order to obtain excellent consistent readings.You insert the tool into the oven and obtain a temperature reading from a safe distance so that your hand does not get burned while doing so.

This ensures that you are aware of the current temperature and that you do not burn your first pizza if it is too hot.Similarly, you will not begin cooking if you do not have enough ingredients to produce a soft Neapolitan-style pizza dough.These are now available on Amazon for a very affordable price, which you can see here.They are a low-cost, simple item to have on hand that I would suggest.

How Hot Should A Pizza Oven Be? (And How To Get There)

It will be simpler to maintain a decent cooking temperature over the course of the cooking process if you build up the fire to be somewhat hotter than you are cooking at the beginning of the process.Aim for 850 degrees Fahrenheit (450 degrees Celsius), leave it to burn for 20 minutes at that temperature, and then begin cooking while keeping the temperature above 750 degrees Fahrenheit (400C).Pizzas will be ready in around 90 seconds with this method.

If your oven is set to 650 degrees Fahrenheit (350 degrees Celsius), you can expect to wait around 4 minutes for the pizza to cook.As previously said, this will alter the dynamic of the pizza, resulting in a drier crust.Because of the rapid cooking, the crust has a wonderful delicate inside while maintaining a crisp edge.Here’s a handy table I put up to give you an idea of what cooking temperatures to expect in a wood burning oven.You can see the temperatures that are required for various sorts of foods.If you’re looking for additional things to cook in your oven, I created an article titled 25 Foods To Cook In Your Pizza Oven that may be of interest to you (With Recipes).

You don’t understand how much more you can cook on the inside until you try it!

Fahrenheit Celsius Style Of Cooking What To Cook
750°F + 400°C+ Pizza cooking Pizza, garlic bread, naan bread
540 – 600°F 280 – 320°C Grilling Steak, sardines, shrimp
450 – 540°F 230 – 280°C Roasting Turkey, Roast potatoes, whole fish
400 – 450°F 200 – 230°C Baking Bread Sourdough, pizza rolls, foccacia
320 – 400°F 160 – 200°C Baking Desserts Carrot cake,cinnamon rolls, strawberry cobbler
210 – 250°F 100 – 120°C Slow cooking Pulled pork, BBQ ribs, stews

How Long Does It Take To Heat Up A Wood Fired Pizza Oven?

  • This can vary depending on a variety of things. Environmental factors such as the weather, how dry your wood is, how long it has been since you last fired up the oven, and how effectively you constructed the fire will all have an impact on how quickly the oven cooks. Normally, this would take about 1-2 hours to complete. If you are throwing a party, make sure to prepare ahead of time and get things started as soon as possible. The presence of more moisture indicates that the fire will burn less efficiently. Because oxygen is necessary for the survival of a fire, do not close the door completely. Because the door may trap a lot of heat, try to keep it half-closed. Here are some pointers on how to go quickly: Make use of kiln-dried logs (dry your own logs in your oven after cooking, while the oven is still hot!) and seasoned wood
  • The ″top down″ approach (smaller kindling on top to burn larger logs at the bottom) is used to light the fire.
  • Use your oven on a regular basis to keep moisture at bay.

Can It Get Too Hot?

If the oven is set at a high temperature, the crust will burn before the rest of the pie is done. This can happen if you start pushing the 930F temperature limit (500C). Which signs indicate that it is excessively hot? To test the temperature, add a handful of flour and watch it burn in 10 seconds if it catches fire or burns.

It is possible that the oven floor will get excessively hot where the fire has been built.When cooking, it is customary to build the fire in the centre of the fire pit and then move it to the side or rear.When you are done pushing the embers, it is a good idea to let the floor to cool somewhat before putting the first pizza on the grill.

Allow it to rest for 20 minutes before making the first pizza, or make a throwaway piece of dough with no toppings to ease the pain of the first few slices of dough.Because of the intensity of the heat, the first pizza will frequently be especially scorched, with the subsequent pizzas cooking more evenly as a result.Because you just finished cooking a pizza, the area of the oven floor where you baked it will be significantly colder.You may utilize this place for the next pizza so that the base does not get burned on the second one.As with rotating the pizza, make sure it is returned to the same position after being turned to avoid getting burned base.Cooking at greater temperatures will be possible if you use dough that has a higher hydration percentage than usual.

Start with a percentage of 70 percent or higher, then work your way up to 80 percent or higher – the sticky dough becomes more difficult to control as the percentage increases.If you are unfamiliar with the topic of hydration, I recommend that you read my essay About Pizza Dough, Hydration, and Other Bakers Percentages.There’s some background information, as well as several common dough recipes.

How Can You Regulate The Temperature?

If you are creating many pizzas and the oven has reached a cooking temperature of 750F (400C), you must keep the temperature at that level.Every 20-30 minutes, depending on the size of the log, add an additional log to the fire.I make a point of having a log on the fire so that a flame licks up the edge of the oven, nearly ″grilling″ the pizza from above, as I bake the pizza.

Is It Necessary to Close the Door?The door can help to retain heat, but it also helps to keep oxygen from reaching the fire.When you’re cooking, keep the door open so you can keep an eye on the crust.You can leave the oven door partially closed between making pizzas and starting the oven up for the first time.When the flames have calmed down completely, close the door completely (such as baking bread).

How Long Does A Pizza Oven Stay Hot?

This is dependent on two key factors: how hot your oven was when you first turned it on, and how effectively your oven was insulated.It’s important to remember that the oven door contributes significantly to the insulation.The temperature in a well-insulated oven might reach 400 degrees Fahrenheit (200 degrees Celsius) the next morning, ideal for baking a loaf of morning bread.

By early evening, the temperature may have risen to 300F (150C), allowing you to prepare another dinner.For ideas on what you can continue to cook in your pizza oven the next day, see my post, 25 Foods To Cook In Your Pizza Oven the next day (With Recipes).Obviously, less expensive construction and ovens with low insulation will maintain temperatures for substantially shorter periods of time.Materials such as vermiculite or insulating blankets can be used to significantly boost the insulation’s effectiveness.

Conclusion

With these suggestions, you should be able to improve your abilities with your pizza oven and learn how to tell when it is ready to cook.It’s crucial to have a feel for your pizza oven and the atmosphere in which it’ll be utilized before you start baking your pizza.With time and practice, you will be able to tell when it is ready and when it requires additional fuel.

You could have a couple of terrible pizzas throughout your learning process, but bad pizza is typically very nice anyhow!

What is the minimum temperature for TCS foods cold?

Cold TCS food must maintain a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or lower, whereas hot TCS food must maintain a temperature of 135 degrees Fahrenheit (57 degrees Celsius) or higher.Making use of covers whenever feasible would assist in maintaining correct temperature of TCS meals.The whole solution to this question may be found here.

Furthermore, what is the bare minimum temperature for TCS items to be considered hot?Ready-to-eat TCS dishes may be kept hot at temperatures over 135 degrees Fahrenheit or cold at temperatures below 41 degrees Fahrenheit.There are instances when TCS foods, such as when they are being heated or cooled, will pass through the temperature hazard zone.Which of the following is a temporal temperature control for TCS food safety?Milk and dairy products, eggs, meat (beef, pork, lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts, sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic, and other TCS foods are examples of foods that require time and temperature control for safety.What should be done when cooling time TCS foods?

In order to avoid contamination, TCS food must be transported across the temperature risk zone as rapidly as feasible.Keep hot food hot and cold food cold by covering them with aluminum foil.When checking the interior temperature of food, always use a thermometer.When utilizing cold holding equipment to cool food, make sure there is enough space between and around the containers for air to circulate.

  1. How long can TCS food be safely stored under refrigeration at 41 degrees Fahrenheit?
  2. THERE ARE SEVEN DAYS LEFT.

What is the minimum hot holding temperature requirement for pizza?

Hot meals must be maintained at 135 degrees Fahrenheit or above. The Danger Zone is defined as the temperature range between 41°F and 135°F (or 0°F and 135°F).

What is the holding temperature for pizza?

In order to do this, firms like as FWE / Food Warming Equipment have found out the optimal temperature and humidity settings that are particularly designed for pizza baking. Keeping pizza at 150°F – 160°F and maintaining a relative humidity* of 15 percent – 20% will ensure that the pizza maintains its ideal serving quality, according to FWE.

What is the minimum hot holding temperature requirement for baked?

Cook the meal to a minimum internal temperature of 165°F in all portions of the dish. Temperature equilibrium is a technical term. hanging on to a hot stove If the dish is not intended for hot holding, it can be served at any temperature.

What is the minimum hot holding temperature for hot dogs?

The temperature of hot meals such as sausages must be maintained above 140°F (60°C) while the temperature of cold perishable products must be maintained below 40°F (4 degrees Celsius). Precooked items, such as hotdogs, must first be reheated to 165 degrees Fahrenheit and then maintained at or above 140 degrees Fahrenheit until they are served.

What is the minimum internal temperature that lasagna must be reheated to?

The best temperatures for reheating lasagna are 325 degrees Fahrenheit and 350 degrees Fahrenheit, respectively. The inside temperature should reach 160 degrees Fahrenheit in order to be considered safe. Simply check to see that the lasagna’s center has reached a sufficiently heated temperature. Due to the fact that it is usually the last section to heat up.

How long can a pizza stay in a warmer?

You may safely keep food warm in a warmer, chafing dish, low-temperature oven, or slow cooker for many hours after it has been properly cooked. The food, however, loses its freshness and begins to dry up if it is kept in the warmer for more than two to four hours.

What is the max amount of time allowed for safely reheating food?

At the very least, 15 seconds or two hours. If you have the opportunity, try it in your microwave! ″Food that is reheated must achieve a minimum internal temperature of at least 165 degrees Fahrenheit for 15 seconds, according to the source/proof.″ Heat must be restored quickly, and the required minimum temperature must be attained in two hours.″

What is the minimum internal temperature that the eggs must reach during cooking?

When cooking meat or eggs at home, it’s crucial to keep three temperatures in mind: 165°F, 180°F, and 200°F. Eggs and all ground meats must be cooked to 160 degrees Fahrenheit; poultry and game birds must be cooked to 165 degrees Fahrenheit; and fresh meat steaks, chops, and roasts must be cooked to 145 degrees Fahrenheit. Temperatures should be checked with a thermometer.

What is the safe holding temp for hot food?

Hot meals should be held at a temperature of 140 degrees Fahrenheit or higher on the inside. Check the temperature of the food with a food thermometer.

What is the hot food holding

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