To what temperature must stage-2 cooked bacon reach to ensure it is safe to serve?

The correct temperature for stage-2 cooked bacon to ensure it is safe to serve is 180 degrees Fahrenheit. Reaching this temperature is essential because it helps guarantee that the bacon has been cooked thoroughly enough to eliminate harmful bacteria and pathogens that may be present in pork products. Cooking to this level not only ensures safety but also contributes to the desired texture and flavor profile of the bacon, resulting in a product that is both delicious and safe for consumption.

When bacon is cooked to an internal temperature of at least 180 degrees, it allows for proper renderings of fat, which affects the final product's taste and crispness. As the cooking temperature increases, the fat in bacon renders adequately, yielding the characteristic texture desired in well-cooked bacon. Therefore, ensuring that bacon reaches this temperature is fundamental in back-of-house operations to adhere to food safety standards and maintain quality.