California Legal Codes and Statutes

§ 114010

Repealed and added by Stats. 2006, Ch. 23, Sec. 2.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

Cite this section

Cal. Health & Saf. Code § 114010 (2026)
https://ca.codecond.com/codes/hsc/division-104-environmental-health/part-7-california-retail-food-code/chapter-4-general-food-safety-requirements/article-2-time-and-temperature-relationships/section-114010

Other sections in Article 2 - Time and Temperature Relationships

§ 113996§ 113998§ 114000§ 114002§ 114002.1§ 114004§ 114008§ 114010§ 114012§ 114014§ 114016§ 114018§ 114020

This content is for reference, learning, and study purposes only. All legal text should be verified against the official California Legislative Information website, which is the authoritative source for California law. Data last processed: February 8, 2026.