What does the term "core temperature" refer to in food safety?

The term "core temperature" in food safety specifically refers to the temperature in the middle of the food. This measurement is crucial because it indicates whether the food has reached a safe temperature throughout to kill harmful bacteria and pathogens. When preparing or cooking food, ensuring that the core temperature is adequately reached is essential for food safety, particularly for meat and poultry products, which can harbor dangerous microorganisms if cooked unevenly or not thoroughly.

Other options do not accurately define "core temperature." The surface temperature may differ significantly from the core temperature, especially in thicker cuts of meat, meaning food might appear cooked on the outside while remaining unsafe inside. The temperature at which food is served does not necessarily align with the safety considerations required for cooking. Finally, the storage temperature is concerned with keeping food at safe levels to prevent spoilage, rather than ensuring it is cooked to a safe core temperature.