Cooking is the thermal heating of foods at sufficient temperature over time to kill microorganisms in the food.
 
 The following are the requirements for the different foods:

• Plant food for hot holding: 135°F – Temp Unchanged – Hold for 15 seconds (See table below)
• Beef (BEEF STEAK), Fish, Seafood, and Eggs: 145°F – Temp Unchanged – Hold for 15 seconds (See table below)
• Pork: 145°F  – PORK CHOPS-- Temp Unchanged – Hold for 15 seconds (See table below)
• Poultry, Food Containing Poultry, Stuffed Meats or Stuffing Containing Meat, Casseroles, or Food Containing Potentially Hazardous Foods: 165°F –Temp Unchanged BUT no longer hold for 15 seconds. New directives – INSTANTANEOUS – See table below)
• Rare Roast Beef: 130°F
• Restructured Meat, Ground or Fabricated Meat: 155°F – Temperature Changed to 158°F  -- ALSO no longer hold for 15 seconds. New directives – INSTANTANEOUS

Cooking requirements are based on the biology of pathogens. Different species of microorganisms have different susceptibilities to heat.