Michigan Food Safety Management Practice Test

What is the minimal internal cooking temperature for roast meat?

1. 145 Degrees

2. 130 Degrees

3. 165 Degrees

4. 155 Degrees

The correct answer is: 130 Degrees

The minimal internal cooking temperature for roast meat is 145 degrees Fahrenheit. This temperature is crucial for ensuring that harmful bacteria are killed, making the meat safe to consume. Cooking meat to this temperature also allows for the meat to be tender and retain its natural juices, improving the flavor and texture. One important aspect of achieving the correct temperature includes the resting time after cooking. For roasts, it is recommended to let the meat rest for at least three minutes before carving or consuming. During this resting period, the internal temperature can continue to rise slightly due to carryover cooking, further enhancing food safety. In contrast, other temperatures listed, such as 130 degrees, would not be sufficient to eliminate pathogens like Salmonella or E. coli effectively, making it unsafe for consumption. Moreover, 165 degrees is more appropriate for poultry and ground meats, which require higher cooking temperatures to ensure safety. Lastly, 155 degrees would be suitable for other types of meats; however, it still does not represent the standard for roast meats specifically, thus establishing 145 degrees as the correct minimal cooking temperature for roast meats.