Food Manager Practice Exam

What is the required cooking temperature for ground beef to prevent foodborne illness?

1. 155 degrees F for 15 seconds

2. 165 degrees F for 20 seconds

3. 145 degrees F for 10 seconds

4. 160 degrees F for 15 seconds

The correct answer is: 155 degrees F for 15 seconds

The required cooking temperature for ground beef to prevent foodborne illness is 155 degrees Fahrenheit held for 15 seconds. This temperature is crucial because ground beef can be contaminated with harmful bacteria such as Escherichia coli and Salmonella, which can lead to serious foodborne illnesses. Cooking ground beef to this temperature effectively kills these pathogens, ensuring that the meat is safe for consumption. Maintaining this specific temperature for the appropriate duration is important because it ensures that the heat penetrates the meat sufficiently to destroy germs and viruses. The 15-second hold at this temperature is part of the time-temperature relationship that is fundamental in food safety practices to eliminate pathogens. Other temperatures listed are either lower than the necessary cooking point for ground beef or are not appropriate for ensuring safety. Cooking at a lower temperature may not effectively kill bacteria, while temperatures that are excessively high can lead to overcooked, dry meat without additional safety benefits. Thus, the selected cooking temperature strikes the right balance for safety and quality.