At what temperature must plant foods cooked for hot holding be cooked?

Plant foods that are intended for hot holding need to be cooked to a minimum internal temperature of 135°F. This temperature is significant because it ensures that harmful bacteria are effectively reduced to safe levels, providing a safe food product for consumption. Cooking plant foods to this temperature also helps to maintain their texture and flavor, making them more enjoyable for diners.

While other temperatures may apply to different types of food or cooking methods, the specific minimum temperature of 135°F for plant foods is a standard guideline designed to ensure food safety and quality in food service operations.