At what temperature should fruits, vegetables, and grains be cooked for hot holding?

Fruits, vegetables, and grains should be cooked to a minimum temperature of 135°F for hot holding. This temperature is sufficient to ensure that these foods are safe and maintain quality when served hot. Cooking to 135°F allows for the destruction of some pathogens while keeping the food at an optimal temperature for service without compromising texture or flavor.

Higher temperatures, such as 145°F, 155°F, and 165°F, are typically required for other types of food, particularly proteins like poultry, ground meats, and fish, which have different safety concerns and microbial loads. Knowing these temperature requirements helps ensure food safety and reduces the risk of foodborne illness while maintaining the quality of fruits, vegetables, and grains when they are served hot.