If food is partially cooked and then finished just before service, it must be heated to what temperature?

The correct answer indicates that food which has been partially cooked must be heated to a temperature of 165°F (74°C) for at least 15 seconds before it is served. This specific temperature and time combination is critical because it ensures that harmful pathogens potentially present in the food are effectively killed.

When food is partially cooked, it may not have reached a high enough temperature to eliminate bacteria that could cause foodborne illness. The step of finishing the cooking process to this temperature ensures that the food is safe for consumption. The specified temperature and time reflect food safety standards aimed at minimizing the risk of food-related illnesses, including considerations for different types of food that may have varying levels of bacteria.

When foods are reheated or finished after being partially cooked, it is essential to follow these specific guidelines to achieve food safety. This is particularly important in commercial food service operations where large quantities of food are prepared and held at lower temperatures before being fully cooked and served.