Illinois Food Service License Practice Test

The minimum internal cooking temperature for ground beef is 160 degrees Fahrenheit. Cooking ground beef to this temperature is critical because it ensures that harmful bacteria, such as E. coli and Salmonella, which can be found in raw or undercooked beef, are effectively killed. This temperature is higher than that for whole cuts of beef, which can be cooked to a lower temperature because they typically have less surface area where bacteria can reside. Ensuring that ground beef reaches this specific temperature is essential for food safety and reducing the risk of foodborne illnesses.