At what temperature must hazardous food be cooked and transported?

Hazardous foods must be cooked to a minimum internal temperature of 140°F to ensure that harmful bacteria are effectively killed. Cooking food to this temperature helps prevent foodborne illnesses by destroying pathogens commonly found in raw or undercooked foods. When preparing and transporting hazardous foods, maintaining this temperature is essential for food safety, as temperatures below this range could allow bacteria to survive and multiply.

It's also important to note that when transporting hazardous foods, keeping them above this minimum cooking temperature safeguards their integrity and safety during the transfer to consumers. This is part of the broader food safety guidelines that emphasize the importance of cooking and holding foods at proper temperatures to mitigate the risk of contamination and illness.