What is the minimum cooking temperature for plant food before placing it into a hot holding unit?

The minimum cooking temperature for plant food before placing it into a hot holding unit is indeed 135°F. This temperature is critical for ensuring that plant-based foods are safe to consume while also allowing them to maintain their quality and texture during hot holding. Cooking food to at least this temperature helps to eliminate harmful pathogens that might be present.

It's important to note that while foods must reach this minimum temperature, cooking them to a higher temperature can often be beneficial for flavor and texture. However, reaching 135°F provides the essential safety measure that allows for the food to be safely held at a hot temperature, preventing the growth of bacteria during service.