What is the minimum internal cooking temperature for whole cuts of meat?

The minimum internal cooking temperature for whole cuts of meat is 145°F (63°C) for a duration of 15 seconds. Cooking meat to this temperature ensures that harmful pathogens and bacteria that may be present are effectively eliminated, making the food safe for consumption. This temperature is specifically designed to protect against foodborne illnesses while maintaining the quality and juiciness of the meat.

The requirement for a specified time at this temperature further enhances safety; it allows for a margin of error in heat distribution throughout the meat. If a whole cut of meat is held at this temperature for at least 15 seconds, it has the necessary level of heat exposure to kill harmful microorganisms.

Understanding this temperature is crucial for food safety in establishments like Chipotle, where the proper cooking and handling of meat are vital for both compliance with health regulations and the health of customers.