Meats that have been ground, injected, or mechanically tenderized must reach what minimum internal temperature for at least 15 seconds?

Ground, injected, or mechanically tenderized meats must be cooked to an internal temperature of 155°F for at least 15 seconds to ensure food safety. This temperature is crucial because it is sufficient to kill harmful bacteria and pathogens that can be present in these types of meats.

Ground meats are particularly susceptible to contamination because the grinding process can introduce bacteria that are present on the surface of the meat throughout the entire mass. Similarly, injection and mechanical tenderization can also create channels where bacteria may thrive. Therefore, reaching the minimum temperature of 155°F ensures that the entire product is safely cooked through, reducing the risk of foodborne illnesses.

Understanding specific temperature guidelines is essential for maintaining food safety standards in any food service environment, including Starbucks. It is vital to adhere to these practices not only to comply with health regulations but also to protect customer health and maintain a high standard of food quality.