What is required for cooked potentially hazardous foods to ensure they are safe to consume?

To ensure that cooked potentially hazardous foods are safe to consume, it is essential to check them with a probe thermometer. The use of a probe thermometer allows the food handler to accurately measure the internal temperature of the food, ensuring it has reached a safe cooking temperature that inhibits the growth of harmful bacteria. For many potentially hazardous foods, the safe cooking temperature is typically set at 165°F or higher, depending on the type of food. This practice not only confirms that the food has been cooked adequately but also provides verification that it is safe for consumption.

Other options might suggest alternative methods, but they do not guarantee the same level of safety. For example, simply cooking food to a specific temperature, such as 120°F, does not usually suffice for most potentially hazardous foods, which require higher temperatures. Storing food for two hours does not ensure it has been cooked safely, as it may have already been at an unsafe temperature before being stored. Serving food immediately after cooking without a reliable temperature check leaves room for potential food safety issues, particularly if the food's internal temperature has not been confirmed to be safe. Thus, using a probe thermometer is the most effective method to verify safety in cooked foods.