A cafeteria steams broccoli that will sit on the hot line for two hours. To what minimum internal temperature must it be cooked?
a.135°F, because plant food cooked for hot holding uses that limit
b.145°F, because every cooked food always shares that single minimum
c.155°F, because the broccoli will be held for over an hour
d.165°F, because the broccoli sits next to poultry on the line
Explanation
Plant foods cooked for hot holding are cooked to 135°F, which is also the minimum hot-holding temperature. Vegetables carry no raw-animal pathogens, so their cooking requirement exists to make sure they enter the holding line at a safe temperature rather than climbing to it slowly.
Law Reference: FDA Food Code §3-401.13Practice all 500 questions free — no signup required.
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