What is the minimum cooking temperature for pork according to New York City Health Code?

The minimum cooking temperature for pork according to New York City Health Code is 145°F. Cooking pork to this temperature ensures that any harmful bacteria present are killed, making the meat safe to eat while also maintaining a tender and juicy texture. This temperature is aligned with the guidelines provided by the USDA and is specifically designed to ensure food safety while preserving the quality of the meat.

Cooking pork to a higher temperature, such as 155°F or above, may lead to a drier, less flavorful product, which is an important consideration for food handlers aiming for quality as well as safety. The safe minimum internal temperatures for different types of meat help ensure that food is both safe and palatable, allowing food handlers to prepare meals that meet health regulations without compromising quality.