What is the minimum internal cooking temperature for vegetables?

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Multiple Choice

What is the minimum internal cooking temperature for vegetables?

Explanation:
Vegetables should reach at least 135°F when cooked to be safe for hot service. This temperature is enough to reduce common pathogens in plant-based foods and fits the standard minimum for hot-held ready-to-eat foods. Temperatures like 125°F or 130°F are too low to guarantee safety, while 140°F is safe but higher than necessary, and would impact quality more than needed. So, 135°F is the proper minimum.

Vegetables should reach at least 135°F when cooked to be safe for hot service. This temperature is enough to reduce common pathogens in plant-based foods and fits the standard minimum for hot-held ready-to-eat foods. Temperatures like 125°F or 130°F are too low to guarantee safety, while 140°F is safe but higher than necessary, and would impact quality more than needed. So, 135°F is the proper minimum.

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