What is the minimum internal temperature that raw roasts (pork, beef, veal, and lamb) should be cooked to for at least 4 minutes before serving?

The minimum internal temperature that raw roasts of pork, beef, veal, and lamb should be cooked to is 145°F. Cooking the roasts to this temperature ensures that harmful pathogens are effectively killed, making the meat safe for consumption. The requirement to maintain this temperature for at least 4 minutes further ensures that the heat penetrates the meat thoroughly, providing adequate time for the temperature to eradicate any bacteria present.

This temperature guideline is established by food safety standards to prevent foodborne illnesses, which can result from undercooked meat. It’s important to remember that proper cooking techniques, including using a food thermometer to check the internal temperature, are crucial in food safety practices to ensure that all foods are prepared safely and effectively.