ServSafe Food Handlers Practice Exam 2025 - Free Practice Questions and Study Guide

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What is the minimum cooking temperature for fruits and vegetables?

135°F

The minimum cooking temperature for fruits and vegetables is 135°F. This temperature is safe to kill any harmful bacteria present in the produce while maintaining their quality and texture. Higher temperatures, such as 140°F, 145°F, and 150°F, might be excessive for fruits and vegetables and can lead to overcooking, which can affect the taste and nutritional value of the produce. It is crucial to follow recommended cooking temperatures to ensure food safety while also preserving the quality of the food being prepared.

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140°F

145°F

150°F

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