A food worker is reheating a frozen burrito in a household-style microwave oven for hot-hold service. Under California Retail Food Code §114004, what is the correct procedure for microwave cooking of raw animal foods or reheating for hot hold?

Explanation

California Retail Food Code HSC §114004(c) sets specific requirements for microwave cooking of raw animal foods AND for reheating ready-to-eat foods for hot hold in a microwave: (1) heat to an internal temperature of at least 165°F in all parts of the food, (2) rotate or stir the food during the cooking process to compensate for the microwave's uneven energy distribution, (3) cover the food to retain surface moisture and steam, and (4) allow a STANDING (rest) time of at least 2 minutes after cooking to let conduction equalize the temperature throughout. Microwaves heat unevenly because water molecules at certain depths absorb more energy than others, producing 'cold spots' that may shelter Salmonella, Listeria, or E. coli. Option A skips temperature verification, which is non-compliant. Option B uses the whole-muscle beef cooking temperature, which is too low for microwave reheat or for reheating mixed leftovers. Option D uses the hot-hold floor as a cooking target, which is dangerously low and ignores the standing-time requirement.