A cafeteria steams a large batch of green beans that will go straight into the hot-holding line. What minimum internal temperature must the green beans reach?
a.155°F for 17 seconds, like ground meat
b.165°F for 15 seconds, like reheated food
c.145°F for 15 seconds, like seafood
d.135°F, with no minimum hold time required
Explanation
Fruits and vegetables that will be hot-held must be cooked to at least 135°F, which matches the minimum hot-holding temperature, and no specific hold time is required for plant foods at this temperature. 155°F for 17 seconds is the ground-meat standard, 145°F for 15 seconds covers seafood and whole cuts, and 165°F for 15 seconds is the reheating standard for TCS food going into hot holding — the green beans here are being cooked fresh, not reheated.
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