Which foods should be held at a minimum temperature of 135 degrees?

Fruits, vegetables, and grains that have been cooked for hot holding should be maintained at a minimum temperature of 135 degrees Fahrenheit to ensure food safety. This temperature is essential because it helps prevent the growth of harmful bacteria that can lead to foodborne illnesses. Keeping these foods at or above this temperature keeps them safe for consumption during holding and serving.

Cooked fruits and vegetables can be especially vulnerable to temperature abuse, as they are typically less acidic than other foods and can support bacterial growth. Similarly, grains such as rice and pasta also need to be kept at this temperature when served in a buffett or similar settings to inhibit microbial proliferation.

Raw meats, cooked poultry, and milk and dairy products have their own specific temperature thresholds that are critical for safety. Raw meats typically require higher cooking and holding temperatures to ensure safety, while cooked poultry should be held at a minimum of 165 degrees Fahrenheit to prevent any risks associated with pathogens. Milk and dairy products should ideally be kept at temperatures below 41 degrees Fahrenheit to maintain freshness and prevent spoilage. Therefore, for the specific requirement of holding cooked fruits, vegetables, and grains, the standard of 135 degrees is crucial.