ServSafe Manager Practice Exam

What is the required minimum internal cooking temperature for ground beef?

1. 145°F (63°C) or higher for 4 minutes

2. 155°F (68°C) or higher for 17 seconds

3. 135°F (57°C)

4. 165°F (74°C)

The correct answer is: 155°F (68°C) or higher for 17 seconds

The required minimum internal cooking temperature for ground beef is 155°F (68°C) for a cooking time of 17 seconds. This temperature is essential because ground beef can harbor harmful bacteria, such as E. coli and Salmonella, which live on the surface of the meat. When the meat is ground, any bacteria on the surface can be mixed throughout the product. Cooking ground beef to this temperature ensures that it is safe to eat by effectively killing these pathogens. The specific time requirement of 17 seconds at this temperature further guarantees that even if the beef was cold at the start, the core can reach this temperature long enough to reduce the risk of foodborne illness. Lower temperatures or shorter cooking times would not be sufficient to ensure the safety of the meat, leaving it vulnerable to pathogens. Conversely, options that suggest either insufficient cooking temperatures or extended cooking times are not safe for ground beef preparation.