A food worker is cooking broccoli that will be hot-held.

When a food worker is cooking broccoli that will be hot-held, there are several important considerations to ensure food safety and quality. Here are the key points:

1. Cooking Temperature: Broccoli should be cooked to a safe temperature to kill any potential bacteria. While broccoli itself doesn't have a specific required cooking temperature, it should be cooked thoroughly until tender.

2. Hot-Holding Temperature: Once cooked, broccoli must be kept at a safe temperature to prevent bacterial growth. The recommended hot-holding temperature for cooked vegetables is at least 135°F (57°C).

3. Time Management: Broccoli should not be held at room temperature for more than 2 hours. If it is held at the proper hot-holding temperature, it can be kept for a longer period, but it should be checked regularly to ensure it remains at the safe temperature.

4. Equipment: Use appropriate equipment like steam tables or chafing dishes to maintain the hot-holding temperature.

5. Quality Considerations: Overcooking can lead to loss of nutrients and undesirable texture. Aim to cook broccoli to a bright green color and tender-crisp texture before hot-holding.

By following these guidelines, the food worker can ensure that the broccoli is both safe to eat and of high quality when served.