What is an important factor to check when food safety managers evaluate meals?

When food safety managers evaluate meals, checking for proper cooking temperatures and times is crucial for ensuring food safety. Cooking food to the appropriate temperature is essential because it is the most effective way to eliminate harmful pathogens that can cause foodborne illnesses. Each type of food has specific temperature requirements that must be met to be safe for consumption. For instance, poultry must reach an internal temperature of at least 165°F to kill bacteria such as Salmonella.

Additionally, monitoring cooking times is equally important, as undercooked food can still harbor pathogenic organisms, even if the correct temperature has been reached momentarily. By focusing on these critical safety aspects, food safety managers protect the health of consumers, reduce the risk of foodborne illnesses, and comply with food safety regulations.