How long should food be cooked at the minimum internal temperature?

The correct approach to determining how long food should be cooked is to focus on reaching the minimum internal temperature specified for that type of food. Cooking food until it reaches the required temperature ensures that harmful bacteria are effectively killed, reducing the risk of foodborne illnesses. Each type of food has specific temperature thresholds that need to be met to ensure safety.

For example, poultry must reach an internal temperature of 165°F to be safe for consumption, while ground meats need to reach at least 160°F. Simply cooking food for a set amount of time, regardless of whether it meets the proper temperature, does not guarantee safety. Therefore, ensuring that the food reaches the established temperature is the critical factor in guaranteeing food safety.

The other options suggest arbitrary cooking times or indicators like browning, which do not reliably inform whether food has been cooked to the temperature necessary to kill pathogens. Cooking times can vary widely depending on food type, thickness, and cooking method, so adhering to the temperature guideline is more precise and effective for food safety.