Final answer:
The minimum internal temperature of meat varies, but commonly, beef, pork, veal, and lamb should reach at least 145°F (63°C), ground meats 160°F (71°C), and poultry 165°F (74°C). To prevent bacterial growth, foods should not be in the danger zone of 40°F to 140°F for more than two hours. Meat thermometers are essential for ensuring food safety.
Step-by-step explanation:
The minimum internal temperature of meat to ensure safety varies by type, but as a general rule, it should be cooked to reach an internal temperature sufficient to kill harmful bacteria. For example, beef, pork, veal, and lamb steaks, chops, and roasts should be cooked to at least 145°F (63°C) and allowed to rest for at least 3 minutes. Fully cooked ham should be reheated to 140°F (60°C) if it was packaged in a USDA-inspected plant. Ground meats should be cooked to at least 160°F (71°C), and all poultry should reach a minimum internal temperature of 165°F (74°C).
It is essential to prevent temperature control failure, as the danger zone between 40°F (4°C) and 140°F (60°C) is where bacteria can multiply rapidly. Therefore, perishable foods, including cooked meat, should not be left out at these temperatures for more than two hours.
To accurately measure the internal temperature, a meat thermometer should be used. This is the most reliable method to ensure meat has reached a safe temperature for consumption. Foods that are meant to be eaten hot should be kept so until served, and leftovers should be refrigerated promptly to avoid the danger zone.