It is ideal to heat all food to at least 63oc. It should reach this temperature and stay there for 2 minutes, or hit 70oc for 30 seconds. This way you know that it is safe for consumption. However if it is fresh soup cooked and served at home, just make sure it is piping hot through.
Not less than 160f. The same for coffee or tea
Technically when you buy a hot dog in packages from the store, they should have already been cooked once that way people who like it, can eat them cold, so their is not real temperature that hot dogs are "cooked" at.
The suggested internal cooked temperature of a hot dog should be 160 degrees Fahrenheit.
The meant should be cooked until it is 160F in the center. How hot the pan or grill is isn't as important. The hotter it is the faster the meat cooks.
Foods are hot even though they are not cooked means they are spicy. Hot and cooked foods don't mean the same thing. The taste can be hot, but the temperature can be cold.
Hot can refer to temperature or to the amount of spice in the form of peppers.
one is cold and the other is hot
The minimum internal temperature for hot cooked beef when it is delivered should be at least 145°F (63°C) to ensure food safety. This temperature helps to kill harmful bacteria and pathogens that can cause foodborne illnesses. Additionally, beef should be kept at this temperature or higher during transport to maintain its safety and quality. Proper monitoring and use of food thermometers are essential to achieve this standard.
Hot can refer to temperature or to the amount of spice in the form of peppers.
The temperature should NOT EXCEED 104oF.
because at hot temperature the bacteria and all that nasty stuff is killed because of the heat, at cold temperatures they can't breed or survive due to the lack of heat, but room temperature is just right for them
Actually, the best temperature is the safest temperature. Right off the stove can cause severe burns ( ie over 200ºf). Soups and stews should be allowed to cool slightly to around 160ºf before serving. Do not allow the soup ( especially pea soup) to sit out for extended periods of time below 140º f. Bacteria growth can occur if soup is left out more than 2 hours at temps below 140º f. Using cooling devices such as the Traex InstaChill© http://www.foodservicedirect.com/product.cfm/p/158886/Traex-Safety-Mate-Insta-Chill-Ice-Tote-4-Liter.htm to lower soups/stews to 40ºf before storing in the refrigerator.