Food Manager Practice Exam

At what temperature should pork roast be cooked to ensure safety?

1. 140 degrees for 3 minutes

2. 145 degrees for 3 minutes

3. 150 degrees for 3 minutes

4. 155 degrees for 3 minutes

The correct answer is: 145 degrees for 3 minutes

Cooking pork roast to an internal temperature of 145 degrees Fahrenheit is essential for ensuring food safety. This temperature has been established by food safety authorities, such as the USDA, as the minimum safe temperature for cooking whole cuts of pork. Reaching this temperature not only ensures that harmful bacteria such as Trichinella spiralis, which can cause foodborne illness, are effectively killed, but it also allows for the meat to be both safe to eat and retain its moisture and tenderness. Letting the pork rest for at least 3 minutes after reaching the desired temperature allows for carryover cooking, where the internal temperature can continue to rise slightly, further enhancing safety. In contrast, the other temperature options are either too low or higher than necessary for the safe cooking of pork roast. Cooking at lower temperatures may not adequately eliminate harmful pathogens, while higher temperatures can lead to a dry, overcooked product. The recommended approach strikes a balance between safety and palatability, making 145 degrees for 3 minutes the optimal choice.