Certified Professional Food Safety (CP-FS) Practice Exam

At what minimum temperature must food be cooked in a microwave?

1. 145F

2. 155F

3. 165F

4. 175F

The correct answer is: 165F

Cooking food in a microwave must meet a minimum temperature requirement to ensure safety by effectively destroying harmful bacteria and pathogens. The correct answer, which is 165°F, is crucial because it is the temperature at which many types of potentially hazardous foods, including poultry, leftovers, and seafood, must reach to be considered safe for consumption. This temperature helps to ensure that any foodborne pathogens are eliminated. The importance of reaching this specific internal temperature lies in its effectiveness in killing bacteria such as Salmonella and E. coli, which can be present in undercooked foods. When microwaving, because the heat distribution can be uneven, it is essential to ensure that the food reaches this safe temperature throughout its entirety. This is especially critical for items that may have been frozen or are dense, as they can have colder spots where bacteria might survive if not properly heated. Other options represent temperatures that do not sufficiently neutralize all harmful organisms present in many food products, particularly those that are of concern in a food safety context. Safe food handling practices should always prioritize reaching 165°F to ensure the safety and quality of cooked food.