What does "improper cooking temperatures/methods" refer to?

Improper cooking temperatures and methods encompass both the cooking and reheating of food in ways that do not meet safe food handling guidelines. When food is not cooked to the appropriate internal temperature, harmful bacteria may survive, leading to foodborne illnesses. Similarly, reheating food improperly can fail to bring it back up to a safe temperature, allowing bacteria to thrive.

Cooking food to the right temperature is essential for killing pathogens. Each type of food has a recommended temperature to ensure safety. For example, poultry should reach a minimum internal temperature of 165°F, while other meats have different safe cooking temperatures. If these guidelines are not followed, the food may remain unsafe for consumption.

This understanding emphasizes the importance of both proper cooking and reheating techniques in food safety management to prevent health risks associated with consuming improperly prepared food.