HACCPQuestion 177 of 240
The critical limit for cooking ground meat such as chopped beef in NYC is:
a.140°F
b.145°F
c.150°F
d.158°F
Explanation
Ground meat must reach 158°F because grinding spreads surface bacteria throughout the meat. Whole cuts and some other foods have lower minimums, but ground and chopped meats need this higher temperature.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
Related questions on this topic
- Reheating previously cooked food for hot holding requires reaching what temperature within two hours?
- What is the critical limit for the hot-holding control point in New York City?
- The temperature danger zone used in the NYC food protection course is:
- What tool is used to monitor most critical control points in a kitchen?
- How should a bimetallic stem thermometer be calibrated?
- A NYC halal cart holds cooked lamb over rice at 128°F for two hours. What is the correct corrective action?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against NYC Food Protection Certificate Exam · How we review