Wendys Training Practice Test

What temperature must cooked vegetables reach to be safely hot-held for service?

1. 125 F

2. 135 F

3. 145 F

4. 165 F

The correct answer is: 135 F

Cooked vegetables must reach a temperature of 135°F to be safely hot-held for service. This temperature ensures that harmful bacteria are inhibited and that the food remains safe for consumption. Holding cooked vegetables at this temperature also helps maintain their quality and prevents them from becoming unsafe due to extended time at improper temperatures. While other temperatures listed may be relevant in different contexts, they do not meet the specific requirements for hot holding cooked vegetables. For instance, 125°F may not sufficiently inhibit bacterial growth, while 145°F and 165°F are typically associated with higher safety standards for different types of foods, like meats. Therefore, the correct answer reflects the specific safety guidelines for maintaining the quality and safety of cooked vegetables in a holding situation.