What is SC4 in the Safe Catering Pack?

SC4 is the Hot and Cold Hold Display Records form from the FSAI Safe Catering Pack. It tracks temperatures of foods that are held hot or cold during service, such as on buffets, carveries, salad bars, and display counters.

What temperature should hot held food be?

Hot held food must be kept at 63°C or above to prevent bacterial growth. This applies to food on bain-maries, hot counters, carvery stations, and any heated display.

What temperature should cold held food be?

Cold held food should be kept at 5°C or below, with a maximum acceptable temperature of 8°C. This applies to salad bars, cold display counters, deli cases, and refrigerated displays.

Who needs to complete SC4 records?

SC4 records are required by businesses that display food for customers to choose from, including carveries, buffet services, salad bars, deli counters, soup stations, and hotel breakfast services. Cook-to-order restaurants typically don't need SC4.

How often should hot and cold hold temperatures be checked?

Temperatures of hot and cold held foods should be checked at least every 2 hours during service. SmartChef can remind staff when temperature checks are due to ensure nothing is missed.

SC4

Hot & Cold Hold Display Records

Track temperatures of hot-held and cold-held foods during service — essential for buffets, carveries, and display counters.

What is SC4?

The SC4 form is used to track temperatures of foods that are held hot or cold during service. This applies to any food that's on display for customers to choose from, rather than cooked to order.

When food sits on a counter or in a display unit, it needs to stay at safe temperatures. Hot food must stay above 63°C; cold food must stay at 5°C or below (8°C maximum). Regular temperature checks prove you're maintaining these standards.

Who needs to use it?

Businesses that display food for customers to choose from, including:

SC4 Required

Carvery or hot food counter
Breakfast buffet / lunch buffet
Salad bar or cold display
Deli counter with pre-made sandwiches
Soup station or bain-marie
Hotel breakfast service

Not Required

Cook-to-order (à la carte) restaurants
Businesses that only serve plated meals directly
Made-to-order takeaways

Temperature requirements

Hot Hold

63°C+

Foods must be kept above 63°C

Cold Hold

5°C or below

Maximum 8°C

How SmartChef handles display lists

In SmartChef, you create "display lists" for your service areas. A display list can represent a piece of equipment, a service period, or both.

Pro Tip: Separate lists for different meals

If you serve different meals from the same equipment (e.g., breakfast and lunch from the same bain-marie), create separate display lists for each:
• "Breakfast Hot Counter" (bacon, sausages, eggs)
• "Lunch Hot Counter" (roast beef, vegetables, gravy)

What do you record?

Display unit/area — which counter or equipment
Food items — what's on display
Temperature readings — taken at regular intervals
Time of check — when the reading was taken
Corrective action — if temperature was out of range

SmartChef reminds you to check

Set up your display lists once, and SmartChef will remind your team to take temperature readings during service. No more forgotten checks.

Quick Reference

Type	Temperature
Hot hold minimum	63°C
Cold hold target	0-5°C
Cold hold maximum	8°C

Check temperatures at least every 2 hours during service.

Try SmartChef

Set up your display lists and see how easy service monitoring can be.

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Other Safe Catering Forms

Delivery Records

Temperature Records

Cooking Records

Probe Calibration

Cleaning Schedule

View All Forms