Bacon needs to be well cooked and not partially raw to prevent foodborne illnesses.
Ensure the bacon is fully cooked and cooked to an internal temperature of at least 145 F to ensure it's safe to eat.
Bacon should be cooked to an internal temperature of 145 F or 63 C and then allowed to rest for 3 minutes.
Once the bacon has reached an internal temperature of 145 F which also includes other pork meat it's safe to eat.
You should bake the bacon at 400 F for 15 to 20 minutes.
Bacon will pop in the oven when the fat begins to render and turn into steam.
You can minimize the bacon popping in the oven and minimize splattering of the bacon greases and fats by using a baking sheet with a rack or by lining it with some parchment paper or foil.
As the bacon cooks the fat in the bacon melts and then turns into steam, which then causes small bubbles to pop and splatter.
When baking bacon you should avoid overcrowding the bacon and ensure the bacon strips are not overlapping each other as this can cause uneven cooking of the bacon and more splattering.
Lining the baking sheet with some parchment paper or foil also contains the grease from the bacon and helps make cleanup easier.
And using a baking sheet that has a rack allows the fat to drain away from the bacon so that it reduces the chances of bacon splattering.
Bacon can also splatter when cooking in a pan as well so you have to be careful to not get burnt by the splattering grease when pan frying bacon.
The ideal temperature for cooking bacon in the oven is 400 F which results in even cooking of the bacon and helps keep the bacon crispy without the mess of cooking on the stove.