Is there something about cookie dough in particular that makes its temperature danger zone extend all the way up to 190F instead of 140F like most things?
Asking out of genuine curiosity, not to sow doubt. It’s been like a decade since I worked in food service and had to know food safety regulations, so for all I know my info is outdated.
That’s what I’ve got in my cooking notes dump for the internal ‘cooked’ temperature for cookies, but that might be a texture rather than a safety thing.
Is there something about cookie dough in particular that makes its temperature danger zone extend all the way up to 190F instead of 140F like most things?
Asking out of genuine curiosity, not to sow doubt. It’s been like a decade since I worked in food service and had to know food safety regulations, so for all I know my info is outdated.
Raw egg.
EDIT: Maybe not for the temperature itself but that’s why it is unsafe in general.
Raw egg is relatively safe, it’s the flour that’s the main risk
Only in the US
That’s what I’ve got in my cooking notes dump for the internal ‘cooked’ temperature for cookies, but that might be a texture rather than a safety thing.
Ooo gotcha, yeah that makes more sense.