How often should you check the temperature of foods when cold and hot-holding?

When cold-holding, you should check the temperature of foods at least every 2-4 hours to ensure they remain below 41°F (5°C). For hot-holding, it's important to check temperatures every 2-4 hours as well, ensuring foods stay above 135°F (57°C). Regular monitoring helps prevent foodborne illnesses and maintains food safety standards. Always document temperatures to ensure compliance and traceability.