What is the required minimum cooking temperature for raw animal foods using a non-continuous cooking process?

The required minimum cooking temperature for raw animal foods using a non-continuous cooking process is 165°F. This temperature is critical to ensure the safety of food that contains potential pathogens, such as bacteria that can cause foodborne illnesses. Cooking meat, poultry, and seafood to this temperature effectively kills harmful bacteria and makes the food safe for consumption.

The rationale behind using a non-continuous cooking process is based on the fact that food may be partially cooked and then held at a safe temperature before being finished later. For this method, achieving 165°F is essential to confirm that the food is safe when it is fully cooked, as it ensures that any bacteria present during the initial cooking stage are eliminated before the food is completed later on.

This guideline is particularly relevant in food safety practices within the military and culinary environments, where adherence to strict cooking temperatures helps prevent foodborne illnesses and maintains the health of personnel.