16 Del. Admin. Code § 3-401.13

Current through Register Vol. 28, No. 7, January 1, 2025

Section 3-401.13 - Plant Food Cooking for Hot Holding

Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of 57°C (135°F). ^Pf

16 Del. Admin. Code § 3-401.13

17 DE Reg. 1084( 5/1/2014) (Final)