Food Safety Certification Practice Test

At what minimum internal temperature should pork roasts be cooked to be considered safe?

1. 160°F

2. 145°F

3. 180°F

4. 150°F

The correct answer is: 145°F

Pork roasts should be cooked to a minimum internal temperature of 145°F to be considered safe for consumption. This temperature ensures that harmful bacteria and parasites, which can be present in raw meat, are successfully destroyed, reducing the risk of foodborne illness. The U.S. Department of Agriculture (USDA) recommends that certain cuts of pork, such as roasts and chops, reach this temperature to ensure they are both safe to eat and remain juicy and flavorful. After reaching 145°F, it is also important to let the meat rest for at least three minutes before carving or consuming. This resting time allows the temperature to remain constant or even continue to rise slightly, further ensuring safety. Cooking pork to higher temperatures may result in drier meat, which is why the recommendation is set at 145°F rather than a higher threshold. Maintaining proper temperatures during cooking and serving is crucial for ensuring food safety and quality.