Ace the 2025 Food Safety Exam – Cook Up a Safe Future!

Cooking pork, meat, and fish to a minimum internal temperature of 145°F for 15 minutes is essential for ensuring that harmful bacteria and parasites are effectively eliminated. This temperature and time combination is based on guidelines established by health and safety organizations, which recognize that cooking at this temperature allows for the safe consumption of these proteins while maintaining their quality and texture.

At 145°F held for 15 minutes, the heat penetrates the meat sufficiently to reduce the risk of foodborne illness caused by pathogens such as Salmonella or E. coli. This method of cooking also offers flexibility; if the meat reaches 145°F but is held for less than 15 minutes, it is still considered safe if the temperature reaches this threshold for the entirety of that time.

Some other temperatures listed, such as 130°F or 155°F, do not provide the same level of safety for all types of meat, as they might not effectively kill certain bacteria or might require longer cooking times for safety. The higher temperature of 165°F is typically reserved for poultry and is unnecessary for pork and fish, which can be safely cooked at the lower but equally effective temperature of 145°F when maintained for the required duration.