Which safety practice involves the technique of heating food to a certain temperature to kill pathogens?

The process of heating food to a specific temperature to kill pathogens is known as cooking. This practice is crucial in food safety because it effectively reduces or eliminates harmful microorganisms that can cause foodborne illnesses. Cooking food to the appropriate internal temperature ensures that pathogens such as bacteria, viruses, and parasites are destroyed, making the food safe to consume.

Sanitizing, while essential for reducing harmful microorganisms on surfaces and equipment, does not involve the actual cooking of food. Blanching is a cooking technique typically used for vegetables where they are briefly boiled and then rapidly cooled, primarily to preserve color and texture, but it may not be sufficient to ensure safety for all types of food. Freezing can inhibit the growth of pathogens but does not kill them, which is why it is not an effective method for ensuring food safety when consuming raw or undercooked foods. Therefore, cooking is the correct choice as it is the most reliable method to ensure that food is safe from pathogens through the application of heat.