At what temperature is pork fully cooked?

Pork and Pork Products CURFFL Section 113996(a)(3) Unless a customer requests a food to be cooked other than thoroughly, all pork or foods made with pork must be cooked to an minimum internal temperature of at least 145° F for 15 seconds. Some pork contains parasitic worms and harmful bacteria. Thorough cooking is effective in making pork and pork products safe. Temperatures should be taken at the thickest portion of the food. Meat should be firm, not mushy; juices should be clear, not pink. This requirement does not apply to cured foods such as bacon or ham, or USDA-inspected fully cooked products such as lunch meats containing pork or summer sausages. Pork ordered "medium" should be cooked to at least 155° F. Pork ordered "well done" should be cooked to at least 170° F.