Ontario Food Handler Certification Practice Exam

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

1. 60°C (140°F)

2. 71°C (160°F)

3. 74°C (165°F)

4. 82°C (180°F)

The correct answer is: 71°C (160°F)

The minimum internal cooking temperature recommended for ground beef is 71°C (160°F). This temperature ensures that harmful bacteria, such as E. coli and Salmonella, which can be present in ground beef, are effectively destroyed. Cooking ground beef to this temperature is essential for food safety, as it reduces the risk of foodborne illness. The choice of 71°C (160°F) is supported by food safety guidelines that emphasize the importance of achieving this temperature to ensure that any pathogens are eliminated. This temperature allows for a safe consumption experience while maintaining the quality and texture of the beef. Other temperature options provided either do not meet safety standards for ground beef or exceed the necessary temperature for ensuring safety without additional benefits, making 71°C (160°F) the most appropriate choice for cooking ground beef.