ServSafe Quiz Minimum Internal Cooking Temperatures

What is the minimum internal cooking temperature for vegetables that will be hot-held for service?

135°F (57°C) 165°F (74°C) for <1 second (instantaneous) 165°F (74°C) 145°F (63°C) for 15 seconds

135°F (57°C)

Correct answer: 135°F (57°C)

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