If hot food is to be hot held at a temperature below 63°C, this is permitted for one period of up to two hours. This is known as the 'hot holding exemption.
Remember, it is essential not to exceed the two hours to avoid risk of food poisoning to the consumers.
This exemption is used many times for hot food buffets when proper food safety management is in place.
It is vital to remember that, food can only be kept below 63C for one period of up to two hours. Food left after the two hour period must be disposed of.