What is defined as the final cooking process before being served to eliminate pathogens?

The final cooking process before serving, designed specifically to eliminate pathogens, is referred to as the "Kill stage." During this critical phase, food must be cooked to a minimum internal temperature that is sufficient to destroy harmful microorganisms that can cause foodborne illnesses. This process ensures that any pathogens present in the food are effectively killed, thus making it safe for consumption.

During the Kill stage, it's vital to monitor the temperature closely, as different foods have different safe cooking temperatures based on their types. For instance, poultry needs to reach a temperature of 165°F (74°C) to ensure it is safe to eat. This stage is essential for food safety, as it provides a defense against the risk of foodborne pathogens surviving the cooking process.

The other stages, such as preparation, serving, and cooling, do not primarily focus on eliminating pathogens right before serving, which is why they do not fit the description given in the question.