Why are the minimum (end-point) cooking temperatures presented in the Thermy educational materials and the ServSafe materials different?
I do not believe there is any written philosophy describing why there are different end-point cooking temperature recommendations for consumers vs. food service operations. My hypothesis is: (a) the food service temperatures are from the FDA, and the consumer temperatures are from the USDA. Historically these two agencies have not worked well together and so have often presented different information. One goal of the Food Code and the National Food Safety Initiative is to eliminate these differences. (b) Secondly, consumers might not have proper controls in place in their home and thus need to cook foods to a higher temperature simply to ensure safety. Source: Angela Fraser, Ph.D., Assistant Professor, Food Safety Specialist, North Carolina Cooperative Extension Service, North Carolina State University.
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