What is the minimum internal temperature for fruits, vegetables, grains, and legumes that will be hot-held for service?

The minimum internal temperature for fruits, vegetables, grains, and legumes that will be hot-held for service is 135ºF (57ºC). This temperature is critical because it helps maintain food safety by keeping these items out of the temperature danger zone, which is between 41ºF (5ºC) and 135ºF (57ºC).

At 135ºF, the risk of bacterial growth is significantly reduced, ensuring that the food remains safe for consumption during service. This temperature is in alignment with food safety standards aimed at preventing foodborne illnesses. Although some other foods may have higher temperature requirements, 135ºF is specifically established for these particular items, making it the appropriate choice for hot holding.