holdtider

Holdtider, plural of holdtid, is a Norwegian term meaning the duration for which something is held, kept, or maintained under specified conditions. The concept appears across fields where timing and storage influence outcomes, including science, industry, and logistics.

In laboratory and scientific contexts, holdtider refer to the maximum time a sample or reagent can be held before processing or analysis to ensure validity of results. Procedures specify holdtider to maintain sample integrity and prevent degradation.

In quality control and manufacturing, holding time denotes the permissible time between production steps or between receipt and use of materials. It encompasses storage duration, temperature regimes, and conditions allowed before the material must be re-evaluated, discarded, or reprocessed.

In the food and beverage sector, holdtider describe how long cooked, chilled, or otherwise treated products may be kept before consumption or further processing, with strict controls to avoid safety risks and quality loss. Compliance with holdtider is part of regulatory and industry guidelines, including audits and traceability requirements.

Management of holdtider typically involves documented procedures, monitoring with timers or sensors, and logging of deviations, with corrective actions defined for overrun or underperformance. The term emphasizes the importance of time as a critical parameter in maintaining quality, safety, or efficacy.

See also: hold time, shelf life, stability testing, retention time, process control.