Final answer:
The required minimum internal cooking temperature for ground beef is 160°F (71°C). This is important to kill harmful bacteria and ensure food safety. A meat thermometer should be used to accurately measure the temperature.
Step-by-step explanation:
The required minimum internal cooking temperature for ground beef is essential knowledge for ensuring food safety and preventing foodborne illnesses. According to the United States Department of Agriculture (USDA), the minimum internal temperature to which ground beef should be cooked is 160°F (71°C). Using a meat thermometer is the most reliable way to check that ground beef has reached this temperature, which is high enough to kill harmful bacteria such as E. coli.
It is important to note that failing to reach this temperature can lead to a FAILURE OF TEMPERATURE CONTROL, which can allow bacteria to grow rapidly, especially in the danger zone between 40°F and 140°F (4°C to 60°C). Therefore, maintaining proper cooking temperatures when preparing ground beef, and all meats, is a critical step in food preparation.
For added safety, always use a meat thermometer to check the internal temperature of the beef according to the markings indicating Fahrenheit or Celsius. This precaution is key to ensuring that the meat reaches a high enough temperature to kill bacteria.