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At what temperature must pork be cooked to eliminate Trichinella spiralis?

  1. 145°F for 10 seconds

  2. 150°F for 15 seconds

  3. 160°F for 20 seconds

  4. 165°F for 25 seconds

The correct answer is: 150°F for 15 seconds

Cooking pork to the appropriate temperature is crucial for ensuring food safety, particularly in eliminating the parasite Trichinella spiralis, which can cause trichinosis. The correct temperature for cooking pork to effectively eliminate Trichinella spiralis is 145°F for a minimum of 10 seconds, but it’s also important to reach certain higher temperatures under specific conditions to ensure thorough cooking throughout the meat. Option B, which states 150°F for 15 seconds, is a safe practice as well. While the standard recommendation is 145°F for at least 10 seconds, cooking to 150°F for 15 seconds still guarantees the destruction of the parasite, as this temperature allows for a more consistent and thorough kill rate due to the increased heat and duration. This makes option B a valid choice as it provides an additional safety margin in terms of temperature and cooking time, accommodating slight variations in cooking effectiveness. Understanding the importance of different cooking temperatures helps highlight why certain practices are recommended in food safety guidelines, ensuring that all potentially harmful pathogens are eradicated, thus protecting public health.