Michigan Food Safety Management Practice Test

What is the definition of core/internal temperature in food safety?

1. The temperature at which food begins to spoil

2. The temperature at the center of the thickest part of the food

3. The temperature recommended for serving food

4. The temperature necessary for freezing food

The correct answer is: The temperature at the center of the thickest part of the food

The core or internal temperature in food safety refers specifically to the temperature measured at the center of the thickest part of the food. This measurement is crucial because it ensures that the entire item is heated thoroughly and evenly, which is essential for killing harmful bacteria and ensuring food safety. Proper cooking to the recommended internal temperatures helps to prevent foodborne illnesses, making it a key component in food safety practices. In contrast, the other options do not accurately define core/internal temperature. The temperature at which food begins to spoil is more about food quality rather than safety, while the temperature recommended for serving food does not necessarily address food safety concerns regarding cooking and bacterial control. Finally, the temperature necessary for freezing food pertains to preservation rather than ensuring that food is cooked adequately for safety.