Fruits, vegetables, and grains for hot holding should be cooked to what minimum temperature?

The minimum temperature for hot holding of fruits, vegetables, and grains is indeed 135°F. This temperature ensures that these food items are held above the danger zone, which is typically between 41°F and 135°F, where bacteria can multiply rapidly. Cooking fruits, vegetables, and grains to this temperature not only helps to maintain their safety and quality during hot holding but also preserves their flavor and nutritional value.

In food service, it's crucial to monitor and maintain this temperature consistently to prevent foodborne illnesses. By keeping foods at 135°F or higher, establishments can ensure that they are not only compliant with health regulations but are also providing safe and enjoyable meals to consumers.