Cold holding is the practice of keeping chilled foods at safe refrigerator temperatures during service and display, synonymous with chilling in catering contexts. Cooked and ready-to-eat foods on buffets, salad bars, and deli counters must be held below 8°C, and in many codes below 5°C, to prevent pathogen growth. Equipment includes refrigerated display cabinets, ice beds, and insulated containers, all requiring monitoring with calibrated thermometers. Time limits apply even under refrigeration, and food past its safe holding period must be discarded, not returned to stock. Cold holding is the service-phase continuation of the cold chain.