What is the minimum internal cooking temperature for green beans that are hot-held for service?

The minimum internal cooking temperature for green beans that are hot-held for service is 135˚F (57˚C). This temperature is sufficient to ensure that the food is safe for service and maintains its quality. Cooking vegetables such as green beans to at least this temperature helps to reduce the risk of foodborne illness, as it adequately heats the food to kill any harmful bacteria present.

In the context of hot-holding, it is crucial to keep prepared food at safe temperatures to minimize the growth of pathogens. A temperature of 135˚F is recognized as the acceptable minimum for hot-held foods, which encompasses a variety of vegetables, ensuring they are served safely. While higher temperatures may be appropriate for other food items—such as meat or poultry—vegetables generally have lower thermal requirements for safety.