Safe Storage
Place in a cold holding or hot holding facility immediately after purchase.
Cooked meats such as Butts and Hams are considered Potentially Hazardous Products and they require a controlled temperature environments which will maintain the product at 41 degrees F and below or 140 degrees F and above to reduce the possibility of Foodborne Illnesses.
Always rapidly reheat the product to 165 degrees F (reheat to 190 degrees F if using a microwave instead of a conventional oven) prior to use or placement in a hot holding facility such as a warmer or steam table.
Source: Alabama Department of Public Health