What is the required minimum temperature for all cooked products before serving?

The correct answer is 165 degrees because this temperature is established as the safe minimum internal temperature for cooked products, particularly those that are poultry, and other types of food that could harbor harmful bacteria. Cooking food to this temperature ensures that pathogens like Salmonella and E. coli are effectively killed, making the food safe for consumption. This guideline is particularly critical in maintaining food safety standards to prevent foodborne illnesses.

Understanding this temperature is crucial for anyone involved in food preparation and service, as it not only ensures the safety of the food served but also aligns with health regulations and best practices in culinary arts. The other temperature options do not meet the established guidelines for food safety. For example, cooking to temperatures lower than 165 degrees may leave the food vulnerable to harmful bacteria that could pose a risk to health.