DIVISION 104. ENVIRONMENTAL HEALTH 106500-119406›PART 7. CALIFORNIA RETAIL FOOD CODE 113700-114437›CHAPTER 4. General Food Safety Requirements 113980-114094.5›ARTICLE 2. Time and Temperature Relationships 113996-114020
§ 114010
California Health and Safety Code · 2018-11 edition · updated 2026-10-04 · California
Fruits and vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 135ºF.
(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
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