What internal temperature must all hot products, except hot fudge, reach?

The correct choice indicates that all hot products, with the exception of hot fudge, must reach an internal temperature of 165°F or greater. This temperature is critical for ensuring food safety, as it effectively reduces the risk of foodborne illness by killing harmful bacteria that can thrive in food.

Heating food to this temperature not only ensures that it is safe for consumption, but it also helps in maintaining the food's quality and flavor. The 165°F mark is established by food safety guidelines to ensure a sufficient level of heat is applied. Certain foods, particularly meats, require this temperature to ensure thorough cooking and to prevent pathogens such as Salmonella and E. coli from causing illness.

In contrast, other temperature options, while they may be safe under certain circumstances, do not meet the standards necessary for all hot foods to be considered safe for serving. Thus, the emphasis on 165°F for hot products underscores the importance of food safety regulations that aim to protect public health.