Hot Holding Temperature Checker
Enter a hot or cold holding reading to see it against the limit you choose, and add the time food left temperature control to get the discard-by time.
This hot holding temperature checker tests one food reading against the limit stated by the FDA Food Code 2022 or by USDA FSIS consumer guidance, and shows the holding limits side by side. You can also check cold holding temperature readings with the same page. It runs in your browser, is free, and needs no sign-up.
The result is shown only as “Within the limit stated” or “Outside the limit stated.” For a reading outside the FDA limit, the page quotes what the Food Code inspection guide says about time and temperature control for safety (TCS) food. If you add the time food left temperature control, the page also works out a discard-by clock time. Your local health department adopts its own code edition and may set stricter limits, so check with them.
How to use the hot holding temperature checker
- Choose “hot” or “cold” holding, depending on the food you are checking.
- Choose the reference: FDA Food Code 2022 or USDA FSIS.
- Enter the food temperature reading and pick °F or °C. A °C reading is compared with the limit’s printed °C value, so 57 °C counts as 135 °F for the Food Code.
- Open “More options” to set the time limit to 4 or 6 hours. This option is for FDA only. The 6-hour option applies to cold food only. Hot food keeps 4 hours, and a warning is shown.
- For hot holding under the FDA Food Code, turn on the whole-meat-roast switch only if the food is a roast cooked to the roast times.
- Optionally, enter the time food left temperature control and the time now. The page then adds the limit to give the discard-by clock time, and shows the time used and time left, or how far over the limit the food is.
- Read the result: “Within the limit stated” or “Outside the limit stated.”
- Compare the side-by-side table of holding limits, which also shows the reheating limit.
The page runs entirely in your browser, and nothing you enter is uploaded. If the reading is not a number, or is far from any food temperature, or the time is not a clock time, the page shows an error. Correct the entry and check again.
What is the hot holding temperature limit?
The hot holding temperature limit under the FDA Food Code is 135 °F (57 °C) or above. Under USDA FSIS consumer guidance, hot cooked food held at 140 °F (60 °C) or above is within the limit stated. The two limits differ, so the page shows both and names each one. The USDA figures were read from search excerpts of the FSIS pages, which did not load for our check.
Under the Food Code, roasts cooked to the roast times may be held at 130 °F (54 °C) or above, which is the whole-meat-roast switch. The Food Code hold limits do not apply during preparation, cooking or cooling, or when time is used as the public health control (§3-501.19). The page also shows the reheating limit of 165 °F for 15 seconds, and no more than 2 hours between 41 °F and that temperature (§3-403.11).
For example, hot soup at 130 °F is outside the 135 °F Food Code limit. The page would show “Outside the limit stated” and quote the inspection guide.
How does cold holding temperature and time as a control work?
Under the Food Code, cold holding temperature is 41 °F (5 °C) or below (§3-501.16(A)). USDA FSIS consumer guidance sets a refrigerator at 40 °F or below. Shell eggs that have not been treated to destroy Salmonella are stored in equipment with ambient air at 45 °F (7 °C) or less (§3-501.16(B)). The 41 °F and 40 °F limits are another conflict the page shows side by side.
Time can be used as a control instead of temperature. Under the Food Code, food can be held up to 4 hours if it starts at 41 °F or below, or at 135 °F or above. Cold food that starts at 41 °F or below and does not exceed 70 °F (21 °C) can be held up to 6 hours. Both need written procedures kept in the establishment and time marking, and food past the limit must be discarded (§3-501.19). Under USDA FSIS consumer guidance, the time limit is 2 hours, and FSIS shortens it to 1 hour when the air is above 90 °F.
To find the discard-by time, add the limit to the time food left temperature control. For example, cold food at 38 °F is within 41 °F. With the 6-hour limit from 11:00, the limit ends at 17:00. At 12:15, 1 h 15 min are used and 4 h 45 min are left. Hot soup that left temperature control at 11:00 reaches the 4-hour limit at 15:00. At 13:30, 2 h 30 min are used and 1 h 30 min are left.
Sources (checked 15 October 2026): fda.gov · fsis.usda.gov · fsis.usda.gov
Worked examples
| Input | Result |
|---|---|
| Hot holding, 130 °F, FDA Food Code 2022 | Outside the limit |
| Cold holding, 38 °F, FDA Food Code 2022 | Within the limit |
| Hot holding, 140 °F, USDA FSIS consumer guidance | Within the limit |
| Hot holding, 57 °C, FDA Food Code 2022 | Within the limit |
| Hot holding, 131 °F, FDA Food Code 2022 | Within the limit |
Calculated by the tool above; open it with the same values to see each step.
Frequently asked questions
What is the hot holding temperature under the FDA Food Code?
The Food Code limit is 135 °F (57 °C) or above (§3-501.16(A)). Roasts cooked to the roast times may be held at 130 °F (54 °C) or above.
What is the hot holding temperature under USDA?
USDA FSIS consumer guidance sets hot cooked food held at 140 °F (60 °C) or above as within the limit stated. A reading of 139 °F is outside it.
Why are the two hot holding limits different?
They come from different references. The page shows both, named, so you can see which one applies to your situation. Your local health department may adopt its own edition and set a stricter limit.
What is the cold holding temperature?
Under the Food Code it is 41 °F (5 °C) or below. USDA FSIS consumer guidance sets a refrigerator at 40 °F or below. The page compares the reading you enter against the reference you choose.
Can I use the 6-hour option for hot food?
No. The 6-hour option applies to cold food only. Hot food keeps the 4-hour limit, and the page shows a warning if you select 6 hours for hot food.
Does the page rule on my food?
No. It shows only “Within the limit stated” or “Outside the limit stated,” for the reference you chose. For an outside reading under the FDA Food Code, it quotes what the inspection guide says about TCS food; under USDA it shows the FSIS wording.
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