All food cooked in a microwave that will be held hot must be cooked to a minimum internal temperature of what?

The correct answer, 165°F for 15 seconds, is significant because this temperature is the minimum internal cooking temperature recommended to ensure that potentially harmful bacteria are killed, making the food safe to eat. Cooking food to this temperature for at least 15 seconds is crucial, particularly for items like poultry and reheated leftovers, where pathogens might survive if the food is not heated adequately.

It's important to recognize that heating food in a microwave can result in uneven cooking, so reaching this temperature throughout the food reduces the risk of foodborne illness. This requirement is part of the food safety guidelines established to promote proper cooking practices and ensure the safety of food served in environments like restaurants and food service operations.

Temperatures lower than this, such as 145°F or 160°F, do not adequately guarantee the destruction of harmful microorganisms in certain foods. Similarly, while 180°F is a higher threshold, it is not necessary for ensuring safety in the context of reheating or cooking food for immediate consumption, leading to the conclusion that 165°F for 15 seconds is both effective and efficient for ensuring food safety.