Food from plants that will be hot-held for service should be cooked to what minimum temperature?

When food from plants (such as vegetables, grains, or legumes) will be hot-held for service, it should be cooked to a minimum internal temperature of 135°F (57°C). This temperature is sufficient to kill most bacteria and ensure food safety. Unlike certain animal products, there is no specific minimum time requirement for hot-holding plant-based foods at this temperature.