FOODSAFE Level 1 Practice Test · Question
What is the minimum internal cooking temperature for ground meat like hamburgers?
Ground meat needs to be cooked to a minimum internal temperature of 71°C (160°F) for 15 seconds to destroy harmful bacteria.
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Question: What is the minimum internal cooking temperature for ground meat like hamburgers?
Answer options:
- 63°C (145°F) for 15 seconds
- 68°C (155°F) for 15 seconds ✅ 71°C (160°F) for 15 seconds
- 74°C (165°F) for 15 seconds
Correct answer: 71°C (160°F) for 15 seconds
Explanation: Ground meat needs to be cooked to a minimum internal temperature of 71°C (160°F) for 15 seconds to destroy harmful bacteria.
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Question explanations
- Hot holding equipment must maintain potentially hazardous food at or above what temperature?
- What does a food handler with a communicable disease, like vomiting or diarrhea, primarily risk?
- Which foodborne illness is commonly associated with improperly cooked poultry or eggs?
- What is the minimum acceptable internal temperature for hot holding potentially hazardous foods?
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