Ontario Food Handler Certification Practice Exam

The recommended internal temperature for cooking ground meat is 160°F. This temperature is important because ground meat can contain harmful bacteria that are mixed throughout the meat during the grinding process. Cooking ground meat to at least 160°F ensures that it reaches a level of heat sufficient to kill these harmful pathogens, reducing the risk of foodborne illnesses.

Ground meat, including beef, pork, lamb, and poultry, can harbor bacteria like E. coli and Salmonella. When you cook it to the appropriate temperature, you ensure that it is safe to eat.

While other temperatures are listed, they do not provide the same level of food safety assurance. For instance, 130°F and 145°F may not be high enough to ensure that any bacteria are killed. A temperature of 170°F is higher than what is necessary for safe consumption, and while it is safe, it may result in drier and less palatable meat. Cooking ground meat to precisely 160°F strikes a balance between safety and quality.