What is the safe cooking temperature for pork?

The safe cooking temperature for pork is 145°F. This temperature ensures that harmful bacteria are effectively killed while still allowing the meat to retain its moisture and flavor. When pork reaches this temperature, it is considered safe to eat and should rest for at least three minutes before carving or consuming. This resting period is crucial as it allows for the redistribution of juices and can further help ensure that any residual heat continues to eliminate pathogens.

While there are other recommended temperatures for different types of meat, 145°F is specifically established for whole cuts of pork. Ground pork and pork mixtures, however, should be cooked to a higher temperature of 160°F to ensure safety, as grinding can introduce bacteria throughout the meat. The senior cooking temperature for poultry is even higher at 165°F, which is necessary due to the higher risk of pathogens like salmonella typically found in poultry. Understanding these specific temperatures is vital for food safety and is part of the knowledge necessary to pass the Suffolk Food Managers Certification.