Is hot holding of food a Critical Control Point?

I work in a restaurant that requires to cook-hot holding of food in a banquet warmer (service of the day approx within 4 hours). 

Is hot holding of food in the banquet warmer a critical control point?

I work in a restaurant that requires to cook-hot holding of food in a banquet warmer (service of the day approx within 4 hours). 

Is hot holding of food in the banquet warmer a critical control point?

For FDA, probably Yes.

See the 2nd attachment in this Post -

https://www.ifsqn.co...ex/#entry131283

Hi Sparkle27,

Holding temperature directly affect with microbial activity and need to maintain above 60C,but when selection and categorization you need follow the bellow points state on the ISO standard. 

8.5.2.4 Selection and categorization of control measure(s)

8.5.2.4.1 Based on the hazard assessment, the organization shall select an appropriate control
measure or combination of control measures that will be capable of preventing or reducing the identified
significant food safety hazards to defined acceptable levels.
The organization shall categorize the selected identified control measure(s) to be managed as OPRP(s)

The categorization shall be carried out using a systematic approach. For each of the control measures
selected, there shall be an assessment of the following:
a) the likelihood of failure of its functioning;
b) the severity of the consequence in the case of failure of its functioning; this assessment shall
include:

1) the effect on identified significant food safety hazards;
2) the location in relation to other control measure(s);
3) whether it is specifically established and applied to reduce the hazards to an acceptable level;
4) whether it is a single measure or is part of combination of control measure(s).

Thanks

EC

Definitely a CCP, as this process controls/ reduce your microbial hazard to acceptable level.

Try looking into ServSafe as reference for hot holding as it focuses on food service operations.

Definitely, hot holding required specific temperature to prevent microbial growth, and beyond this no control point exist as well

Hot holding of food a Critical Control Point directly affect with microbial activity and need to maintain above 60C,but when selection and categorization you need follow the bellow points state on the ISO standard. Nowadays,  food safety is required to avoid all health risks.

Thanks 
Blake Paut