SafeStaff Food Handler Certificate 2025 – 400 Free Practice Questions to Pass the Exam

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What is the safe minimum cooking temperature for whole cuts of pork?

125°F (52°C)

145°F (63°C)

The safe minimum cooking temperature for whole cuts of pork is 145°F (63°C). Cooking pork to this temperature ensures that harmful bacteria, such as Trichinella spiralis, which can cause trichinosis, are effectively killed, making the meat safe to consume.

At 145°F, the pork will be sufficiently cooked while retaining moisture and maintaining its flavor, which is essential for both safety and palatability. Following this guideline aligns with food safety recommendations outlined by the USDA, which emphasize the importance of cooking meats to the proper temperatures to prevent foodborne illnesses.

Other temperatures listed are either too low to ensure pathogen destruction or applicable for different types of food, such as ground meats or poultry, which require higher temperatures for safety. This makes 145°F the correct and recommended temperature for whole cuts of pork.

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155°F (68°C)

165°F (74°C)

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