AAA Food Manager Certification Practice Test

What is the minimum cooking temperature for ground beef?

1. 145 degrees F

2. 155 degrees F

3. 165 degrees F

4. 180 degrees F

The correct answer is: 155 degrees F

The minimum cooking temperature for ground beef is established at 155 degrees Fahrenheit. This temperature is critical because ground beef can harbor harmful bacteria such as E. coli and Salmonella, which are more likely to be present throughout the product because grinding mixes the exterior surfaces, where pathogens can reside, throughout the meat. Cooking ground beef to at least 155 degrees Fahrenheit ensures that the heat penetrates sufficiently to kill these pathogens, making the meat safe to consume. This temperature is also consistent with food safety guidelines provided by organizations like the USDA, which stress the importance of cooking ground meats thoroughly to prevent foodborne illness. While other temperatures listed are significant for different types of meat or meat products, they do not apply to ground beef. For instance, whole cuts of meat might be safely cooked at a lower temperature, and certain poultry products require a higher temperature for safety.