Equipment
such as chafing dishes, steam tables and heated cabinets designed to
hold foods hot should at least keep food temperatures at 135°F (57°C) or hotter. This is because hot foods should be kept at an internal temperature of 135 °F or hotter. A food thermometer should always be used to check the temperature and the food should be kept and served hot in chafing dishes, slow cookers, and warming trays.
