AAA Food Manager Certification Practice Test

True or False: Raw or undercooked steak can be safely served if it consists of "intact beef muscle" and all surfaces have reached 145 degrees F.

1. True

2. False

3. Depends on the cooking method

4. Only if marinated correctly

The correct answer is: True

The statement is true because intact beef muscle, when cooked properly, can be served safely even if it is raw or undercooked on the inside. The critical factor here is that the surfaces of the beef must reach a minimum internal temperature of 145 degrees Fahrenheit. This temperature effectively kills harmful bacteria that may be present on the surface, which is the main concern regarding food safety with raw or undercooked meats. The concept relies on the understanding that intact muscle fibers are less likely to harbor pathogens internally compared to ground meats or meats that have been mechanically tenderized. Because of this, as long as the exterior is cooked to the safe temperature of 145 degrees, serving the steak rare or medium-rare can be done safely. Other options like cooking method or marinating do not significantly impact the basic food safety principle here, given that the primary requirement is the temperature of the surface. Therefore, when all surfaces of intact beef muscle reach the appropriate temperature, it is considered safe to serve in its less cooked state.