360 Training Food Handlers Practice Exam

What is the minimum temperature requirement for microwaving meat?

1. 145 F

2. 150 F

3. 155 F

4. 160 F

The correct answer is: 155 F

The minimum temperature requirement for microwaving meat is essential for ensuring food safety and preventing foodborne illnesses. Cooking meat to a minimum internal temperature of 155°F is crucial because this temperature is high enough to effectively kill harmful pathogens, such as bacteria and viruses, that can be present in raw or undercooked meats. Using a microwave to cook meat can sometimes lead to uneven heating, which is why it is particularly important to ensure that the entire piece of meat reaches at least 155°F. This helps to eliminate any temperature zones that might remain below safe levels during cooking. It is also advisable to let the meat rest for a few minutes after microwaving, as this allows for residual heat to continue cooking the meat slightly and helps achieve a more uniform temperature throughout. The other options listed do not meet the specific minimum temperature requirement for microwaving meat to ensure safety, as they either exceed what is necessary for effective pathogen destruction or are below the threshold needed to ensure safety.