ServSafe Food Protection Manager Practice Test

Ground beef, pork, and other meats must be cooked to a minimum internal temperature of 155°F (68°C) for at least 17 seconds to ensure that any harmful bacteria are destroyed. This temperature is crucial because ground meats are more susceptible to contamination due to the grinding process, which can mix pathogens found on the surface of the meat throughout the product.

Cooking to this specific temperature for the required duration provides sufficient heat treatment to kill pathogens such as E. coli and Salmonella, which are common concerns in ground meats. The longer time at 155°F allows for a more thorough cooking process, ensuring food safety.

Other temperatures mentioned are appropriate for different types of meat preparations or cooking methods but do not apply to ground meats, making the specified temperature for ground meat cooking an essential part of food safety practices.