Wendys Training Practice Test

To which temperature must you heat food to ensure it is hot enough to kill pathogens?

1. 135 F

2. 125 F

3. 145 F

4. 150 F

The correct answer is: 135 F

The correct response is based on food safety guidelines, which state that food must reach a minimum internal temperature of 165°F to effectively kill most harmful pathogens. However, within your options, the temperature listed as 135°F is often cited for holding hot food, but it does not ensure that all pathogens are killed. For cooking purposes, meat, poultry, and various other foods have specific temperatures that should be reached: for example, poultry should be heated to at least 165°F, while ground meats generally must reach 160°F. Options like 125°F and 145°F are below the necessary threshold required to guarantee food safety. Understanding food temperatures is crucial in preventing foodborne illnesses, and while 135°F is safe for keeping food warm, it does not provide adequate protection when initially cooking or reheating food to kill pathogens effectively.