State Food Safety Practice Exam

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

1. 135°F (57°C)

2. 145°F (63°C)

3. 155°F (68°C)

4. 165°F (74°C)

The correct answer is: 135°F (57°C)

The correct minimum temperature requirement for hot holding macaroni and cheese at a buffet is 135°F (57°C). This temperature is critical to ensure that potentially hazardous foods, such as macaroni and cheese, are kept out of the danger zone where bacteria can grow rapidly. Food must be held at or above 135°F to maintain safety and quality. This temperature helps prevent the growth of pathogens that can cause foodborne illness. In buffets, where food is left out for extended periods, maintaining this temperature is essential for food safety, making it necessary to regularly check and monitor the temperature of the food being served. The other temperatures listed are set for different types or conditions of food. For example, certain proteins may have higher temperature requirements for culinary safety, but for starchy dishes like macaroni and cheese, 135°F is sufficient for hot holding. Understanding these distinctions helps ensure safe food handling practices in various settings.