Are there any changes to the cold and hot holding requirement under the FDA Food Code?

The FDA Food Code states that cold temperature controlled for safety (TCS) foods (formally known as potentially hazardous foods) shall be held at 41° Fahrenheit or below, and hot TCS foods shall be held at 135° Fahrenheit or above. All food establishment were notified of these changes well in advance, and were expected to have made the appropriate adjustments to their in establishment equipment within time for the adoption date.