Cooking the food to its right temperature can help food handlers reduce bacteria to safe levels when prepping veggies for hot holding.
Different foods have different temperatures, so to reduce bacteria the food is to be cooked to its required minimum internal temperature. once the food reaches its required temperature, we must try to hold the food at that temperature for a specific amount of time.
Hot food must be kept hot and cold food cold to prevent bacteria from growing. Cold food must be at 41°F or lower and hot food must be 135°F or higher.
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