HACCPQuestion 177 of 240
The critical limit for cooking ground meat such as chopped beef in NYC is:
a.140°F
b.150°F
c.158°F
d.145°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 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
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