Health & Saf. Code, § 114010 · Article 2. Time and Temperature Relationships

Health & Saf. Code, § 114010

Verbatim from the official edition

Text — As published in the Legislative Counsel's database, tables dated October 18, 2026 (pubinfo_2025.zip)

Fruits and vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 135ºF.

Notes and commentary — not statutory text

History

Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.

Source of truth

Edition: As published in the Legislative Counsel's database, tables dated October 18, 2026 (pubinfo_2025.zip)
Official file: https://leginfo.legislature.ca.gov/faces/codes_displaySection.xhtml?lawCode=HSC&sectionNum=114010.
Text hash: sha256 61f68477a500f80c4e47c9f2c2f95a587c67985887c4783284a529068276e1b1
Composed by: compose_ca.py 2026-10-22: the Legislative Counsel's CAML content files read by a tokenizer (caml_readers.reader_a); an independent xml.etree reading (caml_readers.reader_b) agrees on every section

Cited by 2 provisions

Provisions in this library whose text cites Health & Saf. Code, § 114010. Each shows the citation as that text prints it.

Health and Safety Code

Procedural information only. Not legal advice and not a substitute for the advice of an attorney. Confirm the current text with the official publisher before relying on it.