Temperature control

Hot holding temperature

Requirement★ Critical itemRef. FSSAI-FSE-TMP-002

FSSAI marks this item with an asterisk on its inspection checklist — failing this one item alone results in non-compliance for the whole inspection.

In plain language

Hot food intended for consumption should be held at 65C or above (the FoSCoS checklist figure -- stricter than Schedule 4 Part V's "at least 60C"). The checklist flags this as one of the items that can fail a whole inspection on its own.

Official text

“Cooked food served hot should be kept at a temperature of at least 60C to prevent microbial growth.”

Source

Schedule 4, Part V · IV(3); I.3(f); FSE inspection checklist item 26* (asterisk/critical)View official source →

What to do

Hold hot food at or above 60C; use a probe thermometer to check periodically.

What inspectors look for

Hot-holding temperature log

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