Which of the following is NOT included in the items that need to be cooked to at least 155 °F?

Fruits and vegetables are generally not included in the items that require cooking to at least 155°F for safety. This is primarily due to the fact that most raw fruits and vegetables can be safely consumed without cooking, as they are typically washed, and pathogens are less likely to be a concern compared to animal products. While some vegetables might be cooked for taste or texture, they do not have the same requirements for cooking temperatures to ensure food safety as animal proteins do.

In contrast, comminuted fish (which includes ground fish products), raw poultry, and injected meats are all classified as potentially hazardous foods that must reach a minimum internal temperature of 155°F to effectively reduce the risk of foodborne illness by killing harmful bacteria and pathogens. Proper cooking of these items is essential for public health and safety.