What is the recommended minimum internal temperature for cooking whole meat roasts like lamb and pork?

The recommended minimum internal temperature for cooking whole meat roasts, such as lamb and pork, is indeed 145 degrees Fahrenheit, but needs to be maintained for at least 4 minutes to ensure that harmful bacteria are effectively killed. When cooking meat, achieving the correct temperature is essential for food safety, as certain pathogens can persist even at higher temperatures unless the meat is held at that temperature for the specified duration.

The correct answer emphasizes the importance of both achieving a minimum temperature and adhering to a time requirement that ensures safety in serving the meat. This combination helps in adequately reducing the risk of foodborne illnesses. Understanding this guideline is crucial for any food manager as it forms the foundation for safe cooking practices in food service establishments.

The other options represent either incorrect temperatures or inadequate timeframes that could allow dangerous bacteria to survive, making them unsuitable for ensuring food safety with whole meat roasts.