Michigan Food Safety Management Practice Test

At what minimal internal temperature should beef and pork be cooked?

1. 130 Degrees

2. 145 Degrees

3. 155 Degrees

4. 165 Degrees

The correct answer is: 155 Degrees

Beef and pork should be cooked to an internal temperature of at least 145 degrees Fahrenheit. This temperature is recommended to ensure that harmful bacteria and pathogens are destroyed, reducing the risk of foodborne illnesses. Cooking meats to this temperature not only helps ensure safety but also retains optimal flavor and juiciness in the meat. Cooking ground meats, such as beef or pork, does require a higher temperature of 160 degrees Fahrenheit due to the increased risk of bacterial contamination during the grinding process. However, whole cuts of beef and pork, such as steaks and roasts, can safely be enjoyed at 145 degrees, which allows for a level of doneness preferred by many consumers. Understanding these guidelines is crucial in food safety management to prevent foodborne illnesses while still providing high-quality meals.