What is the recommended internal cooking temperature for pork?

The recommended internal cooking temperature for pork is 145°F (63°C) with a resting time of three minutes. Cooking pork to this temperature effectively kills harmful bacteria and parasites, such as trichinella, which can be found in undercooked pork. The resting time is crucial because it allows the temperature to remain stable or continue to rise slightly, ensuring that any pathogens are destroyed and the pork reaches safe consumption conditions.

Cooking pork to this temperature results in a product that is juicy and tender, as higher temperatures can lead to dryness. Properly cooking pork not only ensures food safety but also enhances the quality of the finished dish, making it enjoyable to eat. Understanding these guidelines helps food handlers maintain safe cooking practices and contributes to overall public health.