A burger joint cooks fresh ground beef patties for its regular menu. What minimum internal temperature and time must each patty reach?
a.155°F for 17 seconds
b.165°F for 15 seconds
c.145°F for 15 seconds
d.135°F with no hold time
Explanation
Grinding distributes surface bacteria throughout the meat, so ground beef requires 155°F for 17 seconds rather than the 145°F standard used for whole-muscle steaks. Only patties served under a consumer advisory as undercooked may go below this. 165°F for 15 seconds is the reheating standard for TCS food going into hot holding, and 135°F is a hot-holding temperature, not a cooking temperature for raw ground beef.
Law Reference: FDA Food Code §3-401.11Practice all 500 questions free — no signup required.
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