Cooked vegetables must be held at what temperature?

Cooked vegetables must be held at a temperature of at least 140°F (60°C) to ensure they remain safe for consumption. This temperature is part of the guidelines for holding cooked foods to prevent the growth of harmful bacteria. It is crucial to keep these foods above this temperature while being served or stored to maintain food safety. The guidelines are established by health organizations to minimize foodborne illnesses. If cooked vegetables need to be stored for longer periods, they should be refrigerated at temperatures below 40°F (4°C) to preserve their quality and safety. Always use a food thermometer to check temperatures accurately in kitchen practices.