Ontario Food Handler Certification Practice Exam

What is the safe temperature for ground meat?

1. 65°C for at least 15 seconds

2. 71°C for at least 15 seconds

3. 76°C for at least 15 seconds

4. 82°C for at least 15 seconds

The correct answer is: 71°C for at least 15 seconds

The safe cooking temperature for ground meat, which is critical for food safety, is indeed 71°C. Cooking ground meat to this temperature ensures that harmful pathogens, such as Salmonella and E. coli, are effectively destroyed, reducing the risk of foodborne illness. Maintaining the temperature for at least 15 seconds is important as it guarantees that the meat has reached a sufficient internal temperature throughout, allowing for safe consumption. Choosing a higher temperature, while still safe, may not be necessary for all types of ground meats, and lower temperatures may not fully eradicate potential contaminants.