Of the temperatures listed, which is the highest minimum internal cooking or holding temperature mentioned?

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Multiple Choice

Of the temperatures listed, which is the highest minimum internal cooking or holding temperature mentioned?

Explanation:
Minimum cooking or hot-holding temperatures are set to destroy pathogens. Among the options, 165°F is the highest minimum. This temperature is required for poultry and for reheating leftovers, ensuring pathogens like Salmonella are killed. The other temperatures are lower: 145°F is for whole cuts of beef, pork, lamb, or veal; 155°F is for ground meats; and 135°F is used for hot holding of ready-to-eat foods after cooking.

Minimum cooking or hot-holding temperatures are set to destroy pathogens. Among the options, 165°F is the highest minimum. This temperature is required for poultry and for reheating leftovers, ensuring pathogens like Salmonella are killed. The other temperatures are lower: 145°F is for whole cuts of beef, pork, lamb, or veal; 155°F is for ground meats; and 135°F is used for hot holding of ready-to-eat foods after cooking.

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