FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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165 F (74 C) for < 1 second
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155 F (68 C) for 17 seconds
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145 F (63 C) for 15 seconds
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145 F (63 C) for 4 minutes
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135 F (57 C)
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Detailed explanation-1: -The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.
Detailed explanation-2: -Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality-juicy and tender.
Detailed explanation-3: -Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.