Certified Dietary Manager (CDM) Practice Exam

What is the recommended internal temperature for ground meats to ensure they are safe to eat?

1. 130°F (54°C)

2. 155°F (68°C)

3. 160°F (71°C)

4. 170°F (77°C)

The correct answer is: 160°F (71°C)

The recommended internal temperature for ground meats, such as beef, pork, and lamb, to ensure they are safe to eat is 160°F (71°C). This temperature is crucial for effectively killing harmful bacteria that can be present in raw or undercooked ground meats, including E. coli and Salmonella. Ground meats are more susceptible to bacterial contamination because the grinding process can distribute bacteria from the surface of the meat throughout the mixture. Cooking ground meats to this recommended temperature helps to eliminate any pathogens, ensuring that the meat is safe for consumption. It's important to use a food thermometer to accurately check the internal temperature, as relying solely on cooking time or color can be misleading. Adhering to this guideline helps minimize the risk of foodborne illness and ensures proper food safety practices in dietary management.