Broccoli cooked for hot holding must be cooked to a minimum internal temperature of what?

Broccoli cooked for hot holding must be cooked to a minimum internal temperature of what?

• A. 125°F
• B. 130°F
• C. 135°F
• D. 140°F

Answer: (C)

Keeping hot-held foods above 135°F is the key idea. The temperature danger zone starts at 41°F and goes up to 135°F, where bacteria can multiply quickly. When broccoli is cooked and then kept hot, it must reach at least 135°F so that during service it stays out of that danger zone. If it’s only cooked to 125°F or 130°F, it could drop into unsafe ranges while waiting to be served. Cooking to 135°F provides the minimum safe threshold for hot holding, and holding it at or above that temperature helps keep it safe for customers. (Reheating needs a separate rule—hot foods should be reheated to 165°F before hot holding.)

Keeping hot-held foods above 135°F is the key idea. The temperature danger zone starts at 41°F and goes up to 135°F, where bacteria can multiply quickly. When broccoli is cooked and then kept hot, it must reach at least 135°F so that during service it stays out of that danger zone. If it’s only cooked to 125°F or 130°F, it could drop into unsafe ranges while waiting to be served. Cooking to 135°F provides the minimum safe threshold for hot holding, and holding it at or above that temperature helps keep it safe for customers. (Reheating needs a separate rule—hot foods should be reheated to 165°F before hot holding.)