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

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:

Accepted Answer

155°F (68°C) for 17 seconds

Answer

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?

Accepted Answer

145°F (63°C) for 15 seconds

Answer

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?

Accepted Answer

4 minutes

Answer

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?

Accepted Answer

165°F (74°C)

Answer

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.

SNHD - Southern Nevada Health District Practice Test

SNHD - Southern Nevada Health District Practice Test

SNHD Cooking Temperatures