What is the final cooking temperature required for all par-cooked meats?

The correct final cooking temperature for all par-cooked meats is 165°F. This temperature is crucial to ensure that any harmful bacteria that may have survived the initial cooking process are effectively eliminated. For par-cooked meats, the goal is to bring the internal temperature of the product to this level to ensure food safety upon serving.

While the other temperatures provided are valid cooking temperatures for various meats and food products, 165°F specifically addresses the safety concerns associated with reheating or finishing the cooking process for par-cooked meats. This temperature is in line with food safety guidelines established by health organizations to prevent foodborne illnesses. Hence, it is essential to always adhere to this guideline when dealing with par-cooked meats to guarantee their safety for consumption.