Food Safety Certification Practice Test

What is the required cooking temperature for ground meat?

1. 145°F for 15 seconds

2. 160°F for 30 seconds

3. 155°F for 15 seconds

4. 150°F for 20 seconds

The correct answer is: 155°F for 15 seconds

The required cooking temperature for ground meat is 155°F for 15 seconds. This temperature ensures that harmful bacteria, such as E. coli and Salmonella, which can be present in ground meat, are effectively killed, thus reducing the risk of foodborne illnesses. Ground meat, unlike whole cuts of meat, has a larger surface area that can harbor bacteria, as the grinding process mixes any surface contaminants throughout the meat. Cooking it to 155°F for at least 15 seconds guarantees that the internal temperature is high enough to neutralize pathogens while considering both food safety and quality. Maintaining the specific time and temperature is crucial, as merely reaching the temperature without holding it for the required time may not effectively eliminate all harmful organisms. Understanding this cooking standard is essential for anyone involved in food preparation, ensuring that meals are safe for consumption.