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What's the proper temperature to hold cooked beef?

post #1 of 2
5/13/06 at 4:28pm
Thread Starter 
I googled the alto-shaam site, but they weren't specific. I want to hold our whole tenderloin filet while we pull the rest of the meal together.

As always, I appreciate your help.

Mike
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post #2 of 2
5/13/06 at 5:35pm
You should talk to your Chef or the ServSafe certified individual or individuals in your restaurant for food safety information. The food Danger Zone is between 41° F. and 140° F. regardless of the type of food. You should keep the cooked beef at or above 140° F. to keep it out of the Danger Zone. I wouldn't cook it too far in advance of the rest of the food since cooking will continue at 140+° F.

Here is a good site for food safety information and the Danger Zone for your reference:

http://www.metrokc.gov/health/foodsfty/foodtemps.htm
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