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ACF Cooking Professional Exams

Category - Culinary

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The minimum cooking temperature for raw pork in a restaurant environment is:

150°F
145°F
160°F
175°F

Explanation

ANSWER: C - the minimum cooking temperature for a raw pork product in a restaurant is 160°F. Serving pork with an internal temperature of less than 160°F can lead to food borne illness.

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