Fruits and vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 135ºF.
Cal. Health & Safety Code § 114010
Time and Temperature Relationships
Repealed and added by Stats. 2006, Ch. 23, Sec. 2
Official source: California Legislative Information. Reproduced from public-domain California statutes; confirm against the official source for the current text. Not legal advice.