What temperature must ground beef be cooked to in order to kill harmful bacteria?

Prepare for the Washington State Food Worker Test using flashcards and multiple choice questions. Each question includes hints and explanations. Ace your exam today!

Ground beef must be cooked to a minimum internal temperature of 160˚F to ensure that harmful bacteria, such as E. coli and Salmonella, are effectively killed. While the option listed as 158˚F is close, it does not meet the necessary safety guideline recommended by food safety authorities. Cooking ground beef to at least 160˚F ensures the destruction of pathogens, thus making it safe for consumption.

Cooking meat products to their required temperatures is critical in preventing foodborne illnesses. Ground beef, in particular, is more susceptible to contamination because it is often mixed and handled in ways that can introduce bacteria throughout the product, making proper cooking temperatures essential for food safety.

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