Final answer:
The minimum safe internal temperature for cooking roasts (beef, pork, lamb, veal) is 145°F (62.8°C) for at least 3 minutes. None of the provided options perfectly match USDA recommendations, but 165°F for 15 seconds is closest for reheating pre-cooked hams not packaged in a USDA-inspected plant and for cooking other meats like poultry and ground meats.
Step-by-step explanation:
The question pertains to the final cooking temperatures for a roast, which addresses food safety and prevention of foodborne illness by ensuring that meat has been cooked to a temperature sufficient to kill harmful microorganisms. When cooking roasts such as beef, pork, lamb, and veal, the minimum safe internal temperature recommended by the USDA is 145°F (62.8°C) for at least 3 minutes. This allows the meat to be safe for consumption while also being cooked to a preferred level of doneness. For fully cooked ham, the USDA suggests reheating it to 140°F (60°C) if it had been packed in a USDA-inspected plant. However, reheating other cooked hams should reach a temperature of 165°F (73.9°C) for safety.
When considering the options provided in the question, none of them exactly match the USDA's recommended safe internal temperatures. However, option d. 165°F for 15 seconds is closest to the safest standard for reheating pre-cooked foods and ensuring all pathogens are destroyed. It is also the safe temperature for ground meats, poultry, and leftovers. This emphasizes the differences in safe cooking temperatures for various meats and preparation methods such as grilling, slow cooking, baking, or using a pressure cooker.