ServSafe Manager Practice Exam

What is the required minimum internal cooking temperature for a pork roast?

1. 135°F (57°C) or higher for 4 minutes

2. 145°F (63°C) or higher for 4 minutes

3. 155°F (68°C) or higher for 17 seconds

4. 165°F (74°C)

The correct answer is: 145°F (63°C) or higher for 4 minutes

The required minimum internal cooking temperature for a pork roast is 145°F (63°C) or higher and needs to be maintained for at least 4 minutes. This temperature ensures that harmful bacteria, such as Trichinella spiralis, which can be present in pork, are effectively killed, making the meat safe for consumption. Cooking pork to this temperature not only ensures safety but also allows for optimal flavor and texture, preventing it from becoming overly dry. Maintaining the specified time at this temperature is crucial because it allows for the heat to penetrate the meat thoroughly, reaching all parts and ensuring that any pathogens are eliminated. This temperature guideline is important for food safety practices as outlined by the USDA, and it supports the broader principles of preventing foodborne illness in food service operations.