Hot, cold, cooking temperature: what are the thresholds?

Two types are always offered, with the FDA Food Code values for a US location: Hot dish, compliant at 135 °F or above (hot holding), and Cold dish, compliant at 41 °F or below (cold holding). A location set to another country gets that country's values (in France, 63 °C and 10 °C).

The other service checks are protocols that appear next to Hot and Cold: Cooking core temperatures split by food (poultry, stuffed foods and leftovers at 165 °F; ground meat at 155 °F; whole meats, fish and eggs at 145 °F), blended or minced preparations, hot and cold transport links, sous-vide, rice pH… They come as ready-made templates and are set under Settings › Modules › Service temperature.

To change the Hot and Cold thresholds, open Settings › Account & establishment › Regulatory thresholds, section Serving temperature: "Hot dish: minimum serving temperature" and "Cold dish: maximum serving temperature". The Restore regulatory values button brings back the original values.

Tip: every record keeps the threshold that was applied to it. Changing a threshold never rewrites the past register.