New York City Food Protection Practice Test

Pork must be cooked to an internal temperature of 145°F to ensure it is safe for consumption and to prevent foodborne illness. This temperature is sufficient to kill harmful pathogens that may be present in pork, including Trichinella spiralis, which can cause trichinosis, a parasitic infection.

After reaching this internal temperature, it is recommended to allow the pork to rest for at least three minutes before carving or consuming. This rest period allows for any residual heat to continue the cooking process slightly, ensuring that the meat is safe. Cooking beyond this temperature can lead to dry and less palatable pork, making 145°F the ideal target for safety and quality.

Understanding the right internal temperatures is crucial for food safety and maintaining the integrity of dishes served to customers. The other temperatures listed exceed the recommended safe minimum for pork, leading to an unnecessary loss of juiciness and flavor in the meat.