California eFoodHandlers Practice Exam

What is the minimum internal cooking temperature for ground beef?

1. 145°F (63°C)

2. 160°F (71°C)

3. 170°F (77°C)

4. 155°F (68°C)

The correct answer is: 160°F (71°C)

The minimum internal cooking temperature for ground beef is 160°F (71°C). This temperature is crucial for ensuring that any harmful bacteria, such as E. coli or Salmonella, which can be present in raw ground beef, are effectively killed. Ground beef is particularly susceptible to bacterial contamination because the grinding process can spread bacteria throughout the meat. Cooking ground beef to this temperature not only ensures food safety, but also helps in maintaining the quality of the meat, preventing it from becoming overcooked and dry, which can occur at higher temperatures. It is important to use a food thermometer to accurately measure the internal temperature at the thickest part of the meat. This practice safeguards the well-being of consumers by reducing the risk of foodborne illnesses. Understanding this standard is vital for anyone involved in food handling or cooking to comply with food safety regulations.