Food Handlers Card Practice Test· ANSI-accredited programs (FDA Food Code)
What is the minimum internal cooking temperature for a whole cut of fish, beef steak, or pork chop?
Choices
- A135°F (57°C)
- B145°F (63°C)Correct
- C155°F (68°C)
- D165°F (74°C)
Answer
145°F (63°C)
Seafood, steaks/chops (beef, pork, veal, lamb), and eggs cooked for immediate service must reach 145°F (63°C) for 15 seconds.
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30 questions in the pool · 25-question timed exam.
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