§ 46.363. Plant food cooking for hot holding.
Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of 58°C (135°F).
This section cited in 7 Pa. Code § 46.3 (relating to definitions); 7 Pa. Code § 46.241 (relating to receiving temperature of food); and 7 Pa. Code § 46.305 (relating to gloves: use limitations).
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