What procedure is most important for ensuring microorganisms are reduced to safe levels?

Cooking potentially hazardous foods to recommended internal temperatures is essential for ensuring that harmful microorganisms are reduced to safe levels. This process is impactful because many pathogens, such as bacteria and viruses, can multiply rapidly in foods that are not cooked to the appropriate temperatures. When food is cooked to its recommended internal temperature, it effectively destroys harmful organisms that can cause foodborne illnesses.

Different types of foods require different internal temperatures to ensure they are safe for consumption. For example, poultry must reach an internal temperature of 165°F (74°C), while ground meats should reach at least 160°F (71°C). These temperature guidelines are established based on scientific research and are crucial to ensuring food safety.

While cleaning and sanitizing surfaces, covering ready-to-eat meats, and using sanitizer can contribute to overall food safety, they don't directly ensure that all harmful microorganisms are killed in potentially hazardous foods. Therefore, cooking to the correct temperatures is the most critical procedure for reducing and eliminating the risk of foodborne illness.