Subsection 001-346-3-24 - Potentially Hazardous Food, Hot and Cold HoldingA. Except during preparation, cooking, or cooling, potentially hazardous food must be maintained 1. At 140 degrees F or above, except roasts cooked to a temperature and for a time specified under Section 3, Subsection 19, may be held at a temperature of 130 degrees F; or2. At 41 degrees F or less, except as specified under Section 3, Subsection 24A), (3), Subsections 59, and 60;3. At 45 degrees F or between 41 and 45 degrees F in existing refrigeration equipment that is not capable of maintaining the food at 41 degrees F or less if: a. The equipment is in place and in use in the establishment; andb. Within ten years of the Department's adoption of these Rules, the equipment is upgraded or replaced to maintain food at a temperature of 41 degrees F or less. C.M.R. 01, 001, ch. 346, § 001-346-3, subsec. 001-346-3-24