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

The safe temperature for hot-holding cooked vegetables is 135°F (57°C). This temperature helps to ensure that the food remains safe from bacterial growth while being kept warm for service. Holding cooked vegetables at this minimum temperature inhibits the growth of pathogenic microorganisms that can cause foodborne illness.

Hot-holding foods above this temperature also maintains food quality, ensuring that the vegetables remain palatable for guests. While certain foods may have different safe cooking temperatures, 135°F is widely recognized as the proper standard for hot-holding vegetables after they have been cooked.