Which food needs to be cooked to a minimum temperature of 145 degrees for immediate service?

The food that needs to be cooked to a minimum temperature of 145 degrees for immediate service is steaks and chops. This temperature ensures that the meat reaches a proper level of doneness, enhancing its safety by reducing harmful bacteria. Cooking steaks and chops to this temperature provides a good balance between food safety and the desired quality, allowing for a medium-rare finish while still killing pathogens of concern.

Ground beef, on the other hand, must be cooked to a minimum of 160 degrees due to the way it is processed and the potential for contamination. Shell eggs should be cooked to 145 degrees when serving immediately but for dishes that will be held for service, a higher temperature requirement is usually applied. Poultry products have a higher minimum cooking temperature of 165 degrees to ensure safety due to the risk of pathogens such as Salmonella. Each of these foods has specific temperature guidelines designed to minimize risk of foodborne illness while considering the characteristics of the food itself, making it crucial to follow proper cooking temperatures.