New York City Food Protection Practice Test

At what internal temperature must pork be cooked to prevent illness?

1. 145°F

2. 150°F

3. 158°F

4. 165°F

The correct answer is: 150°F

Pork must be cooked to an internal temperature of 145°F to effectively kill harmful bacteria and parasites, such as Trichinella spiralis, which causes trichinosis. Cooking pork to this temperature allows for the necessary heat exposure to eliminate potential pathogens while also ensuring that the meat remains juicy and flavorful. It's important to note that after reaching this temperature, the pork should rest for three minutes before carving or consuming. This resting period allows the temperature to continue to rise slightly and the internal juices to redistribute, contributing to food safety and quality. Higher cooking temperatures, such as 150°F or beyond, while safe, can lead to a drier end product, detracting from the flavor and texture preferred in well-cooked pork.