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An encyclopedia entry for "cold holding/service" is presented. Cold food should be contained in shallow cold holding containers that can keep cold foods at 5°Centigrade (C) or lower when it is being held for service. A calibrated thermometer can be used to measure internal food temperatures. Covers or food shields protect cold food from contamination.

A definition of the term "Physical contamination" is presented. It refers to most forms of foreign body found in food, such as metal staples, nuts, bolts, screws, string and plastic items. This represents inadequate control of certain operations including unpacking of containers and housekeeping procedures and waste storage. There may also be evidence of malicious tampering with food.