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

Cooked vegetables must reach a temperature of 135 F (57 C) to be safely hot-held for service. This temperature ensures that the food is maintained above the danger zone, which is typically between 41 F (5 C) and 135 F (57 C). Keeping food at or above this temperature helps prevent the growth of harmful bacteria that can cause foodborne illnesses.

Hot-holding at this temperature allows the vegetables to be served at an appetizing temperature while ensuring food safety. It is important to monitor hot-held food regularly to ensure that it remains at the proper temperature, as food that falls below 135 F for an extended period can become unsafe for consumption.