Premier Food Safety Practice Test 2025 – 400 Free Practice Questions to Pass the Exam

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What is the minimum internal temperature required for ground meats to ensure safety?

145°F

160°F

Ground meats, which include products such as ground beef, ground pork, and ground turkey, must reach a minimum internal temperature of 160°F to ensure safety. This temperature is important because ground meats can harbor harmful bacteria, such as Salmonella and E. coli, which can cause foodborne illnesses.

When meat is ground, the bacteria that may have been present on the surface are mixed throughout the product, increasing the risk of illness if not cooked adequately. Cooking ground meats to 160°F ensures that any harmful organisms are effectively killed, thus making the meat safe for consumption. This standard is emphasized by food safety guidelines to protect public health and reduce the risk of foodborne pathogens.

The other temperatures listed are applicable to different types of meat or specific cooking scenarios, but for ground meats specifically, 160°F is the critical threshold for safety.

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165°F

180°F

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