To what temperature must food be cooked in a microwave?

Food cooked in a microwave must reach an internal temperature of 165ºF to ensure it is safe for consumption. This temperature is critical for effectively killing harmful bacteria and pathogens that can cause foodborne illness. Cooking food to this temperature also helps to ensure that it is heated evenly and thoroughly, which is particularly important in a microwave, as uneven heating can occur.

In the context of food safety, various types of food have different temperature thresholds for doneness, but 165ºF is the benchmark established by food safety guidelines for all reheating and cooking. This includes items such as poultry, leftovers, and other potentially hazardous foods. Cooking to this temperature not only protects against illness but also contributes to the overall quality and safety of the food being served.

Understanding these temperature requirements is essential for anyone working in food service, as it helps maintain safe food handling practices and ensures compliance with health regulations.