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California · Through 2026-09-13

HSC § 114010

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Where this section sits in the code
  1. Health and Safety Code - HSC
  2. DIVISION 104. ENVIRONMENTAL HEALTH [106500. - 119406.]
  3. PART 7. CALIFORNIA RETAIL FOOD CODE [113700. - 114437.]
  4. CHAPTER 4. General Food Safety Requirements [113980. - 114094.5.]
  5. ARTICLE 2. Time and Temperature Relationships [113996. - 114020.]

Fruits and vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 135ºF.

Collected 2026-09-14T05:56:33Z. Source file · JSON

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