Starbucks Food Safety Practice Exam

Ground meat should be cooked to what minimum internal temperature?

1. 165°F

2. 145°F

3. 150°F

4. 158°F

The correct answer is: 158°F

Ground meat should be cooked to a minimum internal temperature of 160°F to ensure harmful bacteria, such as E. coli and Salmonella, are effectively killed during the cooking process. This temperature is critical for ensuring food safety, as ground meat is particularly susceptible to contamination due to the grinding process, which can spread bacteria throughout the meat. The temperature of 160°F is specifically recommended by food safety guidelines from organizations like the USDA. Cooking ground meat below this temperature may not eliminate all pathogens, potentially leading to foodborne illnesses. In terms of understanding the other temperature options, 165°F is often the temperature for poultry, whereas 145°F is typically associated with whole cuts of meat like steaks and roasts, and 150°F is also below the recommended internal temperature for ground meats. The answer provided does not align with the established standards for safe cooking.