New Holding Temperatures & Date Marking Requirements

The delayed implementation date for new date marking requirements and holding temperatures is quickly approaching. As of June 27, 2016 all food items that are to be prepared and held for more than a 24 hour period must be clearly marked with a use-by date and stored at the proper temperature…

Use-by Dates

For packaged food, the day that the package is opened counts as day one. Package must be marked with a use-by date that cannot exceed the manufacturer’s use-by date.

Prepared foods (refrigerated, ready-to-eat, TCS ingredients that are subsequently combined with other ingredients) will retain the use-by date marking of the earliest prepared ingredient.

See 3-501.17 of Regulation 61-25 for more information. 

Holding Temperatures

As of June 27, 2016 the maximum cold holding temperature will be 41°F, and the minimum hot holding temperature will be 135°F.

See 3-501.16 of Regulation 61-25 for more information.

Old refrigeration units may not maintain consistent temperatures. Need to replace yours? Contact an FRS representative to explore some options or visit your local showroom to see what’s in store.