AAA Food Manager Certification Practice Test

What is the recommended minimum internal cooking temperature for ground beef to ensure safety?

1. 125°F

2. 140°F

3. 160°F

4. 175°F

The correct answer is: 160°F

The recommended minimum internal cooking temperature for ground beef is 160°F. This temperature is crucial for ensuring that harmful bacteria, such as E. coli and Salmonella, which can be present in raw or undercooked ground beef, are effectively killed. Cooking ground beef to this temperature helps minimize the risk of foodborne illnesses. Ground beef is particularly susceptible to contamination because it is produced from various cuts of meat and may include bacteria that are present on the surface of the meat or during the grinding process. The higher temperature of 160°F ensures that the heat penetrates throughout the meat, reaching a level that is sufficient to eliminate these pathogens. While the other temperatures listed may be suitable for other types of meat or preparation methods, they do not meet the specific safety guidelines established for ground beef. Choosing a temperature lower than 160°F increases the risk of serving undercooked beef, which can lead to serious health risks. Therefore, adhering to the recommended minimum internal cooking temperature is essential for food safety in the preparation of ground beef.