What is the minimum hot holding temperature requirement for macaroni and cheese?

Here's the information about the minimum hot holding temperature for macaroni and cheese:

To prevent bacterial growth and ensure food safety, macaroni and cheese must be held at a minimum internal temperature of 135°F (57°C). This applies to all types of macaroni and cheese, whether homemade or commercially prepared.

• Importance of Temperature: Holding macaroni and cheese at or above this temperature inhibits the growth of harmful bacteria that can cause foodborne illness.

• Monitoring Temperature: Use a calibrated food thermometer to regularly monitor the temperature of the macaroni and cheese during hot holding. Check the temperature at least every two hours, and more frequently if possible.

• Equipment: Use appropriate hot holding equipment such as steam tables, warming trays, or heated cabinets to maintain the required temperature.

• Reheating: If the temperature of the macaroni and cheese falls below 135°F (57°C), it must be rapidly reheated to 165°F (74°C) for 15 seconds and then held at or above 135°F (57°C). Discard the food if the temperature has fallen below a safe level for an extended period.