SNHD Cooking Temperatures 2

Question 1

To what minimum internal temperature must whole muscle beef steaks be cooked when served to the general public in Nevada?

Accepted Answer

145°F (63°C)

Answer

Whole muscle beef steaks must reach a minimum internal temperature of 145°F (63°C) with a 3-minute rest time. This applies to intact cuts like steaks and roasts served to healthy adults.

Question 2

What is the minimum internal cooking temperature for ground beef patties served in Nevada food service establishments?

Accepted Answer

155°F (68°C)

Answer

Ground beef must be cooked to a minimum internal temperature of 155°F (68°C). Because grinding distributes surface pathogens throughout the meat, a higher temperature than whole cuts is required.

Question 3

A food handler is cooking a stuffed chicken breast. What minimum internal temperature must be reached?

Accepted Answer

165°F (74°C)

Answer

All poultry, including stuffed chicken breasts, must reach 165°F (74°C). Stuffing is especially important to check because it may take longer to reach the required temperature than the meat itself.

Question 4

Where should a food thermometer be inserted to get the most accurate temperature reading from a hamburger patty?

Accepted Answer

Into the thickest part through the side of the patty

Answer

The thermometer probe should be inserted sideways into the thickest part of the patty to accurately measure the internal temperature at the coldest point, which is the last to reach the required temperature.

Question 5

Which of the following foods requires the HIGHEST minimum internal cooking temperature of 165°F (74°C)?

Accepted Answer

Chicken breast

Answer

Chicken breast is poultry and must reach 165°F (74°C). Pork loin and salmon require 145°F, and beef steaks require 145°F for intact whole muscle cuts.

SNHD - Southern Nevada Health District Practice Test

SNHD - Southern Nevada Health District Practice Test

SNHD Cooking Temperatures 2