SNHD Cooking Temperatures 1 — Questions and Answers
Question 1: What is the minimum internal cooking temperature required for poultry, including whole or ground chicken, turkey, or duck?
- 145°F (63°C) for 15 seconds
- 155°F (68°C) for 17 seconds
- 165°F (74°C) for <1 second (Correct answer)
- 175°F (80°C) for <1 second
Correct answer: 165°F (74°C) for <1 second
Poultry can carry harmful bacteria like Salmonella and Campylobacter, which are effectively killed when the product's internal temperature reaches 165°F (74°C) for less than 1 second (instantaneous). This temperature must be reached in the thickest part of the meat.
Question 2: Ground beef, pork, and other non-poultry ground meats must be cooked to a minimum internal temperature of:
- 145°F (63°C) for 15 seconds
- 155°F (68°C) for 17 seconds (Correct answer)
- 165°F (74°C) for <1 second
- 150°F (66°C) for 1 minute
Correct answer: 155°F (68°C) for 17 seconds
The grinding process can distribute bacteria from the surface throughout the meat. Cooking to 155°F (68°C) for 17 seconds ensures that pathogens like E. coli O157:H7 are destroyed.
Question 3: What is the minimum internal cooking temperature for fish, shellfish, and whole-muscle cuts of meat like steak or pork chops?
- 135°F (57°C) for 15 seconds
- 145°F (63°C) for 15 seconds (Correct answer)
- 155°F (68°C) for 17 seconds
- 165°F (74°C) for <1 second
Correct answer: 145°F (63°C) for 15 seconds
Fish, shellfish, and whole-muscle cuts should be cooked to 145°F (63°C) for 15 seconds to kill parasites and bacteria. For fish, the flesh should be opaque and flake easily with a fork.
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?
- 15 seconds
- 1 minute
- 4 minutes (Correct answer)
- 17 seconds
Correct answer: 4 minutes
Larger cuts of meat like roasts require a longer time at the minimum temperature to ensure heat penetrates and kills pathogens throughout. 145°F (63°C) for 4 minutes is a standard required holding time for roasts.
Question 5: Stuffed meat, poultry, fish, or pasta must be cooked to what minimum internal temperature?
- 145°F (63°C)
- 155°F (68°C)
- 160°F (71°C)
- 165°F (74°C) (Correct answer)
Correct answer: 165°F (74°C)
The stuffing can act as an insulator and may be a breeding ground for bacteria. To ensure safety, both the stuffing and the surrounding food must reach 165°F (74°C) for less than 1 second.
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?
- 135°F (57°C)
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C) (Correct answer)
Correct answer: 165°F (74°C)
Food must be rapidly reheated to 165°F (74°C) for less than 1 second within two hours. This ensures it passes safely through the temperature danger zone (41°F - 135°F) and kills any bacteria that may have grown during the cooling process.
Question 7: What is the minimum internal cooking temperature for eggs that will be hot-held for later service?
- 135°F (57°C) for 15 seconds
- 145°F (63°C) for 15 seconds
- 155°F (68°C) for 17 seconds (Correct answer)
- 165°F (74°C) for <1 second
Correct answer: 155°F (68°C) for 17 seconds
To kill potential Salmonella contamination, eggs for immediate service should be cooked to 145°F. However, eggs that will be placed on a buffet or steam table (hot-held) must be cooked to a higher temperature of 155°F (68°C) for 17 seconds.
SNHD Cooking Temperatures 1
What is the minimum internal cooking temperature required for poultry, including whole or ground chicken, turkey, or duck?