SNHD Cooking Temperatures

Question 1

What is the minimum internal cooking temperature required for poultry, including whole or ground chicken, turkey, or duck?

Accepted Answer

165°F (74°C) for <1 second

Answer

145°F (63°C) for 15 seconds

Answer

155°F (68°C) for 17 seconds

Answer

175°F (80°C) for <1 second

Question 2

Ground beef, pork, and other non-poultry ground meats must be cooked to a minimum internal temperature of:

Accepted Answer

155°F (68°C) for 17 seconds

Answer

145°F (63°C) for 15 seconds

Answer

165°F (74°C) for <1 second

Answer

150°F (66°C) for 1 minute

Question 3

What is the minimum internal cooking temperature for fish, shellfish, and whole-muscle cuts of meat like steak or pork chops?

Accepted Answer

145°F (63°C) for 15 seconds

Answer

135°F (57°C) for 15 seconds

Answer

155°F (68°C) for 17 seconds

Answer

165°F (74°C) for <1 second

Question 4

A large roast of pork, beef, veal, or lamb must be cooked to a minimum internal temperature of 145°F (63°C) for how long?

Accepted Answer

4 minutes

Answer

15 seconds

Answer

1 minute

Answer

17 seconds

Question 5

Stuffed meat, poultry, fish, or pasta must be cooked to what minimum internal temperature?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

160°F (71°C)

Question 6

When reheating previously cooked and cooled Time/Temperature Control for Safety (TCS) food for hot holding, what is the required temperature it must reach?

Accepted Answer

165°F (74°C)

Answer

135°F (57°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Question 7

What is the minimum internal cooking temperature for eggs that will be hot-held for later service?

Accepted Answer

155°F (68°C) for 17 seconds

Answer

135°F (57°C) for 15 seconds

Answer

145°F (63°C) for 15 seconds

Answer

165°F (74°C) for <1 second