Which option lists the safe temperature and time for meat, pork, and fish?

Which option lists the safe temperature and time for meat, pork, and fish?

• A. 145 Degrees for 15 Seconds
• B. 165 Degrees for Less Than One Second
• C. 130 Degrees for 112 Minutes
• D. 155 Degrees for 17 Seconds

Answer: (A)

The main idea is choosing a safe pairing of internal temperature and time for cooking. For most whole cuts of meat, including pork and fish, the standard guidance is to reach 145°F and hold that temperature for at least 15 seconds to ensure harmful bacteria are killed. Some guidelines also note a brief rest after removing from heat, but the essential kill step is the 145°F for 15 seconds. The other options don’t match this established pairing: 165°F for less than one second isn’t a recognized safe-time combination for these foods, 130°F for 112 minutes is far below safe temperatures for that duration, and 155°F for 17 seconds isn’t the commonly cited standard for meat, pork, and fish. Thus, 145°F for 15 seconds is the correct safe pairing.

The main idea is choosing a safe pairing of internal temperature and time for cooking. For most whole cuts of meat, including pork and fish, the standard guidance is to reach 145°F and hold that temperature for at least 15 seconds to ensure harmful bacteria are killed. Some guidelines also note a brief rest after removing from heat, but the essential kill step is the 145°F for 15 seconds.

The other options don’t match this established pairing: 165°F for less than one second isn’t a recognized safe-time combination for these foods, 130°F for 112 minutes is far below safe temperatures for that duration, and 155°F for 17 seconds isn’t the commonly cited standard for meat, pork, and fish. Thus, 145°F for 15 seconds is the correct safe pairing.