Food from plants that will be hot-held for service should be cooked to what minimum temperature?

The minimum cooking temperature for plant-based foods that will be hot-held for service is 135°F (57°C) with no minimum time requirement. This temperature ensures that the food is held at a safe level to prevent the growth of harmful bacteria.

When foods are cooked to this temperature, they are considered safe for hot holding and serving, as they can maintain their quality and ensure food safety. Cooking plant foods to this temperature helps to preserve their texture and flavor while also being sufficient to eliminate pathogens that can cause foodborne illnesses.

While the other options provide higher temperatures typically required for other food categories (like different types of animal products), plant foods do not require similar stringent cooking times or temperatures. This distinction is important in food safety training, as it emphasizes that different food types have varying requirements based on their composition and the risks associated with them.