Safe Minimum Internal Temperature Quiz

What is the safe minimum internal temperature for cooking steaks, roasts, and chops of beef, bison, veal, goat, and lamb?

• 145°F (63°C) with a rest time of 3 minutes

• 160°F (71°C)

• 165°F (74°C)

• 140°F (60°C)

At what temperature should ground meat and sausage be cooked to ensure safety?

• 145°F (63°C)

• 160°F (71°C)

• 165°F (74°C)

• 140°F (60°C)

What is the recommended safe minimum internal temperature for casseroles containing meat and poultry?

• 145°F (63°C)

• 160°F (71°C)

• 165°F (74°C)

• 140°F (60°C)

How should raw eggs be cooked to ensure safety?

• Cook until yolk is runny

• Cook until yolk and white are firm

• Cook until white is translucent

• Cook until yolk is soft

What is the safe minimum internal temperature for cooking a whole chicken or turkey?

• 145°F (63°C)

• 160°F (71°C)

• 140°F (60°C)

• 165°F (74°C)

What is the safe minimum internal temperature for reheating precooked ham packaged in USDA-inspected plants?

• 165°F (74°C)

• 160°F (71°C)

• 145°F (63°C)

• 140°F (60°C)

What is the safe minimum internal temperature for cooking pork steaks, roasts, and chops?

• 165°F (74°C)

• 160°F (71°C)

• 145°F (63°C) with a rest time of 3 minutes

• 140°F (60°C)

At what temperature should rabbit and venison be cooked to ensure safety?

• 145°F (63°C)

• 160°F (71°C)

• 165°F (74°C)

• 140°F (60°C)

What is the safe minimum internal temperature for cooking fish such as salmon and tuna?

• 145°F (63°C) or until flesh is no longer translucent

• 160°F (71°C)

• 165°F (74°C)

• 140°F (60°C)

How should shrimp, lobster, crab, and scallops be cooked to ensure safety?

• Cook until flesh is pink

• Cook until shells open

• Cook until flesh is translucent

• Cook until flesh is pearly or white, and opaque