Question We are a commissary. We have a HACCP program. Our cook/chill
is written to cook all products to a minimum internal temp of 165F. We also cook veggies like onions, mushrooms, zucchini, yellow squash and eggplant. We also finish off par-baked bread. Is 165 F necessary for all these products?
Answer No, 165 degrees is a minimum required temperature for raw chicken, and foods that have been previously cooked and cooled, and will be reheated for hot holding.
Vegetables can be cooked to 140 degrees for hot holding, or any temperature if used for immediate service. Once cooked vegetables should be held at less than 41 or greater than 140 degrees. Bread is not potentially hazardous (unless it includes potentially hazardous ingredients; eggs, cheese, etc.) and can be cooked to any temperature.
