Answer: B - The minimum cooking temperature for a raw pork product in a restaurant is 145°F. The FDA previously recommended the minumim temperature to be 160°F, but lowered it in 2011.

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ServSafe / Food Safety Practice Test

Category - Food Safety

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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: B - The minimum cooking temperature for a raw pork product in a restaurant is 145°F. The FDA previously recommended the minumim temperature to be 160°F, but lowered it in 2011.

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