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

The minimum hot-holding temperature requirement for macaroni and cheese, as well as other cooked foods, is typically 140°F (60°C). This temperature is essential for ensuring food safety because it prevents the growth of bacteria that can cause foodborne illnesses.

When cooked foods such as macaroni and cheese are held at temperatures below 140°F, bacteria can multiply rapidly, leading to potential health risks. Therefore, it is crucial for facilities that prepare such dishes to keep them at or above this temperature during service.

In practice, this means that if macaroni and cheese is being held for service, it should be monitored with a food thermometer to ensure that it remains at the safe temperature. Additionally, food service operators should be trained to understand the importance of hot-holding practices and the risks associated with improper temperature maintenance. This practice is aligned with the guidelines from food safety organizations and local health departments, which emphasize the importance of temperature control in food safety protocols.