What is the minimum internal cooking temperature for food products stuffed with raw chicken or beef?

The minimum internal cooking temperature for food products stuffed with raw chicken or beef is 165°F. This temperature is crucial for ensuring food safety because it is sufficient to eliminate harmful pathogens that may be present in raw poultry and ground meats. Cooking to this temperature guarantees that the food is safe to eat, as both chicken and beef can harbor bacteria such as Salmonella and E. coli, which can cause serious foodborne illnesses.

In the context of food safety training, understanding the importance of cooking temperatures is essential for preventing foodborne pathogens from surviving in prepared foods. This practice is not only about meeting regulatory standards but also about ensuring the health and safety of consumers. Therefore, achieving an internal temperature of 165°F when cooking stuffed food products ensures that any harmful bacteria are effectively destroyed, making it safe for consumption.