What temperature must cooked vegetables reach to be safely hot-held for service?

Cooked vegetables must reach a temperature of 135°F to be safely hot-held for service. This temperature is crucial because it helps to inhibit the growth of harmful bacteria that can cause foodborne illness. When food is hot-held, it should be maintained at this temperature or higher to ensure that it remains safe for consumption throughout service.

This temperature threshold is established by food safety regulations and guidelines to ensure that cooked food remains out of the temperature danger zone, which is typically between 41°F and 135°F, where bacteria can multiply rapidly. Maintaining this standard helps food service operators ensure the safety and quality of the food served to customers.