"""
Temperature monitoring and holding standards.
"""

title: str = "Temperature Control and Holding"

content: str = """
Proper temperature control prevents spoilage and foodborne illness. All hot and
cold holding equipment is monitored and logged.

**Hot Holding**: Maintain 135°F (57°C) or above. Stir or rotate product to
ensure even heating. Hot holding is for short-term only; product held longer
than four hours must be discarded. Reheating must reach 165°F (74°C) within
two hours.

**Cold Holding**: Maintain 41°F (5°C) or below. Do not overcrowd refrigerators;
air must circulate. Walk-in organization: ready-to-eat on top shelves, raw
protein on bottom. Date all product; enforce FIFO.

**Cooling**: Hot product must cool from 135°F to 70°F within two hours, and
from 70°F to 41°F within four more hours. Use ice baths, shallow pans, or
blast chillers. Never cool large volumes in deep containers.
"""  # noqa: E501

version: str = "0.0.1"
