What type of products must be cooked to 165 degrees to ensure safety?

Cooking poultry and reheated foods to an internal temperature of 165 degrees Fahrenheit is essential for ensuring safety because this temperature effectively kills harmful bacteria and pathogens that can cause foodborne illnesses. Poultry, including chicken and turkey, is particularly vulnerable to contamination with bacteria such as Salmonella and Campylobacter, which can be present in raw or undercooked meats. By cooking these products to the required temperature, it ensures that they are safe to consume.

Reheated foods also need to reach this temperature to eliminate any bacteria that may have developed during storage or previous cooking. Proper temperature control is critical in preventing foodborne illnesses, making cooking to at least 165 degrees a key practice in maintaining food safety in the back-of-house environment. While other food products also require specific cooking temperatures, poultry and reheated items carry a higher risk, hence the stricter regulation regarding their cooking temperature.