Display & retail
Room-temperature display limit for gravies
RequirementRef. FSSAI-FSE-DSP-002
In plain language
Gravy-based dishes left out at room temperature (e.g. on a buffet or counter) need to move to proper hot-holding or refrigeration within 2 hours.
Official text
“Food products [with gravy] should not be stored at room temperature for more than 2 hours during display or sale.”
What to do
Track how long gravy dishes have been at room temperature during service and move them to hot-holding or the fridge within 2 hours.
Add this to your restaurant's checklist
Track this requirement, keep the proof in one place, and get reminded when it needs attention.
More in Display & retail
SabSet maps requirements for clarity. Always confirm against the official source; professional advice may be appropriate.