Utah Food Safety Practice Test

What is the minimum cooking temperature for hamburgers and other ground meat?

1. 145 degrees Fahrenheit

2. 165 degrees Fahrenheit

3. 155 degrees Fahrenheit

4. 160 degrees Fahrenheit

The correct answer is: 155 degrees Fahrenheit

The minimum cooking temperature for hamburgers and other ground meat is 155 degrees Fahrenheit. Cooking ground meat to this temperature is essential for ensuring that harmful bacteria, such as E. coli and Salmonella, are effectively killed. Ground meats are more susceptible to contamination because the mixing process can distribute bacteria throughout the meat. Therefore, reaching 155 degrees Fahrenheit effectively reduces the risk of foodborne illness. Higher temperatures, such as 160 degrees Fahrenheit, while also safe, exceed the minimum requirement. The USDA specifies that 155 degrees Fahrenheit is adequate for safe consumption, promoting proper cooking while avoiding overcooking that can lead to a less desirable texture and taste in ground meat products.