All microwave foods must be cooked to 165˚F for 15 seconds and stirred to ensure that the heat is evenly distributed throughout.

Microwave foods must indeed be cooked to an internal temperature of 165˚F for at least 15 seconds to ensure that any harmful pathogens are eliminated, which is critical for food safety. This temperature guideline applies to all microwave-cooked foods, not just specific categories like frozen items or meats. Stirring the food during the cooking process helps to distribute heat evenly, minimizing the risk of cold spots where bacteria could survive. Therefore, maintaining both the correct temperature and thorough stirring is essential in ensuring food safety in a microwave cooking process.