Fruits and vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 135ºF.
Section 114010
Health & Safety Code § 114010 — under California Health & Safety Code.
Health & Safety Code § 114010
Health & Safety Code § 114010 — under California Health & Safety Code.
Health & Safety Code § 114010
Fruits and vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 135ºF.