Looking for references for serving and reheating temperatures of food in catered hospital?

Dear All,

We catered hospital food and I am looking for the references on:

1. Serving temperature

2. Regeneration temperature i.e. reheating temperature.

Note: We are using this Burlodge RTS machine for reheating and serving (both hot and cold food) and I am beginning to think that the machine does not do the job.

We had a history of quoting "Food Safety and Hygiene England 2003" as a reference. However, I couldn't find the source online. I need to verify the temperature that we need to achieved.

Thanks.

https://www.fda.gov/.../food-code-2017

Do a search and you'll be able to find it.

Serving temperature - depends on the food

Reheating temperature - 74 C or 165 F