Health and Safety Code § 114010

ARTICLE 2. Time and Temperature Relationships

Current as of September 28, 2026Health & Saf. Code, § 114010Official source ↗

Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.

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