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Which of the following meats must be cooked to a minimum temperature of 145°F?

  1. Poultry

  2. Beef

  3. Eggs and fish

  4. Ground meat

The correct answer is: Eggs and fish

The correct answer indicates that eggs and fish must be cooked to a minimum temperature of 145°F. Cooking eggs and fish to this temperature ensures that they reach a safe internal temperature that effectively kills harmful pathogens, thereby reducing the risk of foodborne illnesses. For eggs, reaching 145°F is critical to ensure that even the potential presence of Salmonella is addressed. As for fish, this temperature ensures the destruction of any parasites or bacteria present, making it safe for consumption. While other meats have different safe cooking temperatures—poultry must be cooked to an internal temperature of 165°F, ground meat typically requires 160°F, and beef can be safely enjoyed at varying levels of doneness starting from 145°F—the specific requirement for cooking eggs and fish to this minimum temperature is vital in food safety practices. Understanding these distinctions is crucial for proper food handling and preparation to ensure safety and quality in food service environments.