How is a full cook patty described?

The description of a full cook patty is defined by its internal temperature, specifically when it reaches an internal temperature of 165°F. This temperature is crucial for food safety, particularly for poultry products, as it ensures that harmful bacteria and pathogens are eliminated, making the food safe to consume. At 165°F, the meat achieves a state where the risk of foodborne illnesses is significantly minimized.

The appearance of golden brown or firm texture can be indicative of cooking, but they are not definitive indicators of safety. Juices running clear might suggest that the meat is done visually; however, it does not guarantee that the patty has adequately reached a safe internal temperature. Therefore, focusing on cooking the patty to the appropriate internal temperature is the most reliable measure for ensuring food safety.