Time & Temperature (NYC)Question 45 of 240
Under NYC food safety instruction, what is the minimum internal cooking temperature for ground meat such as hamburger?
a.145°F
b.165°F
c.140°F
d.158°F
Explanation
NYC teaches a minimum internal temperature of 158°F for ground meat like ground beef, pork, and other chopped meats, which is higher than the generic FDA figure. Grinding spreads surface pathogens like E. coli O157:H7 throughout the meat, so the whole mass must reach a safe temperature. 145°F applies to whole cuts and 165°F to poultry.
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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