What is the required internal cooking temperature for ground meat?

The required internal cooking temperature for ground meat is 160°F (71°C). This temperature is crucial because ground meats, such as beef, pork, lamb, and poultry, can harbor harmful bacteria throughout their entirety due to the grinding process, which mixes bacteria from the surface into the meat. Cooking ground meat to this temperature ensures that any pathogens, like E. coli or Salmonella, are effectively killed, significantly reducing the risk of foodborne illnesses.

While other temperatures listed may apply to different types of meat (like whole cuts of beef or pork), ground meat specifically requires the higher temperature of 160°F to ensure thorough safety. This distinction is vital for food safety training, emphasizing the need to understand the specific requirements for various meat products to maintain health standards in food service.