Dietetic Technician Practice Test

What is the minimum internal cooking temperature for ground beef to ensure it is safe to eat?

1. 145F

2. 160F

3. 165F

4. 180F

The correct answer is: 160F

The minimum internal cooking temperature for ground beef is 160°F. This temperature is crucial for ensuring the safety of the meat because it effectively kills harmful bacteria such as E. coli and Salmonella, which can be present in ground beef due to the nature of the grinding process, where surface bacteria can be mixed throughout the product. Cooking ground beef to this temperature guarantees that the meat is fully cooked and safe for consumption. While other meats like whole cuts of beef can be safely consumed at lower temperatures (145°F for medium rare, for example), ground beef requires a higher temperature due to the grinding process which can spread bacteria throughout the meat. In contrast, poultry is typically cooked to a higher temperature of 165°F to ensure safety. The other temperatures listed, such as 180°F, exceed what is necessary for beef and could result in drier meat, while 145°F is insufficient for ground beef specifically. Understanding these temperature guidelines is critical for food safety in the culinary field.