What is a critical practice when cooking food?

Cooking to the recommended internal temperature is crucial because it ensures that harmful pathogens, such as bacteria and viruses, are killed, making the food safe for consumption. Each type of food has specific internal temperature guidelines that need to be met to effectively reduce the risk of foodborne illness. For instance, poultry must reach a minimum internal temperature of 165°F (74°C) to be considered safe. Failure to cook food to the proper temperature could result in undercooked food, leading to potential health hazards for anyone consuming it.

By focusing on the recommended internal temperature, food handlers can maintain food safety standards, mitigate the risk of foodborne illnesses, and ensure that the food is not only safe but also of high quality. Other options do not emphasize the importance of cooking food to a designated temperature, which is a fundamental practice in food safety.