What is the minimum internal temperature?

The minimum internal temperature refers specifically to the lowest temperature at which food must be cooked to ensure that harmful bacteria are effectively killed, making the food safe for consumption. This temperature is crucial in preventing foodborne illnesses, as certain pathogens can survive cooking if the food does not reach this minimum threshold. Adhering to minimum internal temperature guidelines is a vital aspect of food safety practices, ensuring that meat, poultry, and other potentially hazardous foods are securely cooked.

The other choices do not accurately define minimum internal temperature. The optimal temperature for serving food may vary based on the dish but does not relate directly to safety in cooking. The average temperature for food storage is more concerned with maintaining the right chilling or freezing conditions rather than cooking temperatures. Lastly, the temperature at which leftovers should be reheated pertains to ensuring that food is heated adequately to eliminate bacteria, which is a separate concept from the initial cooking process. Thus, the designation of the lowest temperature for safe cooking clearly aligns with the definition of minimum internal temperature.