Section 114010.

Latest version.

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(Repealed and added by Stats. 2006, Ch. 23, Sec. 2.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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