Potentially hazardous food cooked in a microwave oven must be heated to at least 165 degrees Fahrenheit (option D) to ensure that harmful bacteria are killed and the food is safe to consume.
Potentially hazardous food cooked in a microwave oven must be heated to at least 165 degrees Fahrenheit (option D) to ensure that harmful bacteria are killed and the food is safe to consume.
Bacteria multiply most rapidly between 40 and 140 degrees Fahrenheit, so heating food to a higher temperature is necessary to reduce the risk of foodborne illness.