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What is the minimum hot-holding temperature requirement for macaroni and cheese?
a. [tex]$135^{\circ} F \left(57^{\circ} C \right)$[/tex] b. [tex]$145^{\circ} F \left(63^{\circ} C \right)$[/tex] c. [tex][tex]$155^{\circ} F \left(68^{\circ} C \right)$[/tex][/tex] d. [tex]$165^{\circ} F \left(74^{\circ} C \right)$[/tex]
To determine the minimum hot-holding temperature requirement for macaroni and cheese, we need to evaluate the options provided:
a. [tex]\(135^{\circ} F (57^{\circ} C)\)[/tex] b. [tex]\(145^{\circ} F (63^{\circ} C)\)[/tex] c. [tex]\(155^{\circ} F (68^{\circ} C)\)[/tex] d. [tex]\(165^{\circ} F (74^{\circ} C)\)[/tex]
Among these options, the correct minimum hot-holding temperature for macaroni and cheese is [tex]\(135^{\circ} F (57^{\circ} C)\)[/tex].
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