New York City Food Protection Practice Test

Ground meat and foods containing ground meat must be cooked to which internal temperature?

1. 150°F

2. 165°F

3. 145°F

4. 158°F

The correct answer is: 158°F

Ground meat and dishes containing ground meat should be cooked to an internal temperature of 158°F to ensure food safety. This temperature is critical because ground meat can harbor harmful bacteria, such as E. coli and Salmonella, which may not be fully eliminated at lower temperatures. Cooking ground meat to 158°F ensures that these bacteria are destroyed, reducing the risk of foodborne illness. It's important to use a food thermometer to accurately measure the internal temperature at the thickest part of the meat, ensuring that it has reached the necessary temperature throughout. Other temperatures listed, while they may be appropriate for certain types of meat or poultry, do not meet the safe cooking standard specifically for ground meats, making 158°F the correct choice to effectively kill pathogens associated with ground meat.