Final answer:
Ground meats and flaked meats must be heated to 160°F for 15 seconds to ensure they are cooked safely and to prevent bacterial growth. The use of a meat thermometer is important to confirm the right internal temperature.
Step-by-step explanation:
In order to be properly cooked for safe eating, ground meats and flaked meats must be heated to 160°F for 15 seconds. The correct answer to the question is option c) 165°F for 15 seconds. It is crucial to reach this temperature because bacteria typically multiply most rapidly between 40 and 140 degrees Fahrenheit. Foods, especially those containing meats, kept within this temperature range for more than two hours can become unsafe due to bacterial growth. Using a meat thermometer is recommended to ensure the food has reached a safe internal temperature. Thorough cooking is necessary to kill bacteria, and the internal temperature must reach at least 165 degrees Fahrenheit to ensure food safety.