How must microwave foods be cooked to ensure safety?

Cooking microwave foods to 165 degrees Fahrenheit ensures that any potentially harmful bacteria are effectively destroyed, which is crucial for food safety. The temperature of 165 degrees is considered the safe threshold for many types of food, particularly meats and poultry, as it guarantees that the food reaches a temperature sufficient to eliminate pathogens that can cause foodborne illnesses.

Additionally, the requirement to stir the food and hold it for two minutes after cooking allows for even heat distribution, addressing any cold spots that may remain after microwaving. This is important because microwaves can heat food unevenly, and stirring helps ensure that all parts of the food reach the necessary temperature. The two-minute resting time allows the temperature to stabilize and ensures that the food is safe to consume.

In contrast, the other options do not meet the specific safety guidelines that food handlers should adhere to for microwave cooking. For instance, cooking to lower temperatures may not guarantee the elimination of harmful organisms, while unnecessarily high temperatures could lead to undesirable changes in food texture or quality.