Which temperature is the safe minimum for pork to be served?

• A. 135 degrees F
• B. 160 degrees F
• C. 150 degrees F
• D. 145 degrees F

Answer: (D)

Understanding safe minimum temperatures for pork hinges on killing pathogens while keeping the meat juicy. For whole cuts of pork, the safe minimum is 145°F. Reaching this temperature is enough to destroy common bacteria, and a 3-minute rest is recommended so carryover cooking finishes the job and the juices redistribute, helping maintain moisture. Ground pork or mixtures require a higher minimum (160°F) because grinding distributes surface contamination throughout the product, increasing the risk if the temperature isn’t high enough. The other temperatures are either below the safe target for serving pork or exceed what’s required for whole cuts, so 145°F is the correct minimum for serving.