NEHA Certified Professional Food Manager Practice Exam

The minimum cooking temperature recommended for ground meats is 160°F. Cooking ground meats to this temperature is essential for food safety, as it ensures that harmful pathogens, including bacteria like E. coli and Salmonella, are effectively killed. Since ground meats are more susceptible to contamination due to the grinding process, achieving this temperature helps eliminate any potential microorganisms that may be present throughout the meat.

Ground meats can include beef, pork, lamb, and poultry, and each type poses different risks. For example, ground beef can harbor E. coli, while ground poultry can carry Salmonella. By cooking to at least 160°F, you ensure a safe product that minimizes the risk of foodborne illness.

The other temperature options you provided are below 160°F and do not meet safety standards, as they do not adequately reduce the risk of harmful bacteria. Cooking ground meats to temperatures below this threshold may allow pathogens to survive, potentially leading to foodborne illnesses. Therefore, following the guideline of 160°F for ground meats is crucial for ensuring food safety.