Time & Temperature ControlQuestion 84 of 319
A server orders a whole-muscle beef steak cooked medium-rare. What is the minimum internal temperature required by California law?
a.155°F for 17 seconds
b.135°F for 15 seconds
c.145°F for 15 seconds
d.165°F for 15 seconds
Explanation
Whole intact cuts of beef, pork, veal, and lamb only need to reach 145°F for 15 seconds because pathogens stay on the outer surface and the searing process destroys them. Ground or mechanically tenderized cuts require the higher 155°F minimum.
Law Reference: Cal. H&S Code §114004This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
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