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When cooking ground beef, it’s important to know the safety cooking temperatures that make sure your food is safe to eat and tastes great. Get help from a professional cook!
But different people like their meat cooked at different temperatures, which are all related to the beef’s safe temperature. A food thermometer can tell you if it is safe to eat or not. California restaurants have to put a warning on their menus about the risks of eating meat that isn’t fully cooked. California law also says that anyone who makes or serves food must have taken and passed an ANSI-accredited California Food Handler Training Course.
Ground beef is one of the most popular and convenient meats preferred in many families. It is an excellent meal option, including burgers, casseroles, and stews. Like any other meat, one must cook ground beef thoroughly before consumption.
We should be concerned about the internal cooking temperature because of bacteria multiplication in specific settings. Even if we don’t see bacteria, it exists; it’s all around us.
By state law, everyone who works at your favorite California restaurant that cooks or serves food has to have Certified California Food Handler Training.
Also, bacteria like it when they’re in food because the right amount of moisture, time, and temperature help them grow quickly. Some of them may even make you sick.
An instant-read thermometer is the most refined technique to assess the temperature of ground beef. Avoid exposure to hazardous microorganisms that can make you sick if the interior temperature surpasses 155°F.
Dangerous germs can be on the surface of a beef piece, and when it is ground up, they can spread to other parts of the meat. Before consumption, ensure all portions of ground beef are:
You cannot kill the bacteria by freezing ground beef. Instead, the bacteria will remain dormant while the meat is frozen and becomes active once thawed. Cooking ground beef to an internal temperature of 155°F is the only way to destroy the germs.
Ground beef is simple to prepare and takes about five minutes per pound of meat to cook. You can use a nonstick frying pan or a skillet with a bit of oil:
Making sure your meat is cooked to the right temperature is one way to keep your family healthy. Also, maintaining the correct internal temperature while taking precautions such as:
Keeping any leftover cooked meat refrigerated within two hours following cooking is also crucial to ensure food safety.
Proper handwashing procedures will also help reduce the possibility of foodborne illness. Your hands should be clean before you touch food and again if you do any of these things:
ACE Food Handler offers an ANSI Accredited California Food Handler Training Course for professional and home cooks.
ACE Food Handler Food Safety Training Solutions makes obtaining a California Food Handler Card simple. People who work with food in all of California’s counties except for Riverside and San Bernardino can take an ANSI-approved test from anywhere with an internet connection. The test can be taken on a computer or even a mobile device, making it easy for food handlers to get the card and give it to their boss within 30 days of starting work. Food safety law SB 602 says that the ACE Food Handler Card test meets all of its requirements. This means that a person who passes it can work in the food handling industry in California.
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The food handlers card training and test from ACE Food Handler uses the newest instructional design methods to help you remember food safety ideas so you are ready to go to work.
The information below is about most of our food handlers card training courses. However, because states have different rules, your course may be a little different. Find your state county and city above to learn more about food handler training for your area.
Online course format; phones, tablets, laptops, and desktops can all use it; teaching methods include videos, audio, text slides, and interactive exercises; available languages include English and some Spanish courses; you can choose your language after making your purchase. Length: Approximately 90 minutes.
Approval: Many state, county, and city health departments and/or regulatory agencies across the country have given their approval to ACE Food Handler’s food handlers card course. ACE Food Handler holds the ANSI Certificate Program Accreditation (ASTM e2659-2015) Accreditation ID 1234.
Why: The food handlers card training and test are meant to get people ready for work by teaching them the food safety information they need to know according to the rules set by their state, county, or city government.
The goal of this food handler training and test is to make you a responsible food handler who looks out for the health of everyone in the public and all the customers they serve.
A food handlers card, which is also called a certificate, card, or permit, shows that you have completed a food safety course that was approved and recognized by your city, county, or state Health Authority. It can be shown to employers and/or health departments. It is valid for 2 to 4 years depending on your local government requirments.
This varies by employeers and city, county, and state governements. This is the best way to find out when you need to get your food handler card based on your start date at work: ask your current or future employer or the Local Health Authority.
ACE Food Handler works with numberjous health departments and regulatory agencies across the country. The food handlers card courses offered by ACE Food Handler are designed to meet the needs of different cities, counties, and states. To find out what the rules are in your city, county, or state, call your current or future employer and/or your local health authority.
A food handlers card, permit, or certificate for your area. Your food handler certificate will be ready for you to print or download once you have passed the final exam. If you gave us your email address, we will also send you a PDF copy of your certificate. Please make sure to check your inbox and/or spam folder.
To get a new food handlers card, you will need to buy a new course for your state, take your state’s food handler training and test again, and then get your old card renewed. Click here to find your State.
If you need to reprint your current card, login and go to the Start My Course. Then, on the right side of the screen, click on the name of your Certificate under “My Certificates.” This will let you print or download your free food handler or alcohol seller/server card or certificate.
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Burgers and meatloaf are classic American dishes that typically start with one key ingredient – ground beef. While meat grinders may mix together cuts of beef into an appetizing uniform texture they also combine any bacteria present in the meat. This makes proper cooking temperatures especially important for ground beef to avoid foodborne illness. Understanding why food safety experts recommend ground beef reach 155°F can help you cook it safely.
Ground Beef is Prone to Bacteria
When beef is ground, surface bacteria that may have only contaminated the outermost layers can get mixed throughout the entire batch. Unlike whole cuts of meat where only the exterior harbors bacteria, ground beef can have pathogens distributed evenly from edge to edge.
Multiple animals are also often combined in a single package of ground beef. So if one contaminated carcass enters the batch it can contaminate the entire lot. This centralization makes ground beef a potential bacteria hotbed.
E. Coli and Salmonella Lurk in Undercooked Beef
Two of the most common and dangerous bacteria found in raw meats are E. coli and Salmonella. While levels are typically low undercooked ground beef can allow them to survive and multiply.
E. coli in undercooked ground beef is a major source of food poisoning. It can cause severe stomach cramps, bloody diarrhea, vomiting, and fever. Salmonella leads to similar gastroenteritis symptoms along with headache, chills, and fatigue.
Both E. coli and Salmonella can even progress to life-threatening complications like kidney failure. Contaminated ground beef is simply not worth the risk.
Heat Kills Harmful Bacteria
Thorough cooking offers protection by killing any E. coli, Salmonella, or other pathogens in ground beef. These bacteria cannot withstand high temperatures.
Reaching an internal temperature of 155°F is sufficient to destroy them and make the meat safe to eat. At that heat, bacteria counts decrease rapidly to safe levels.
Why 155°F is Recommended for Ground Beef
The U.S. Department of Agriculture (USDA) recommends cooking ground beef to an internal temperature of 155°F. This recommendation is based on extensive food safety research.
Studies have consistently shown that holding ground beef at 155°F for 17 seconds reduces E. coli O157:H7 by a hundred thousand fold. That’s enough to make it safe for consumption in regards to this potentially deadly strain.
Salmonella is destroyed rapidly at 155°F as well. And the inherent moisture in ground beef helps heat evenly penetrate the interior with less chance for cold spots versus whole cuts.
So by hitting the 155°F mark, you can effectively eliminate E. coli, Salmonella, and other bacteria that may be hiding in ground beef.
Visual Cues Are Not Reliable
Many people rely on visual cues to determine if ground beef is thoroughly cooked, such as a lack of pink coloration. However, these cues can be misleading.
Ground beef can turn brown before it has reached a high enough internal temperature to destroy bacteria. Or it may retain some pink or red hues even when pathogens have been sufficiently killed. A food thermometer is the only way to truly know the temperature.
Juices should also run clear, not pink or red, but this flows and color can be impacted by other factors as well. To be safe, use a thermometer, not just your eyes.
How to Properly Cook Ground Beef to 155°F
Follow these tips to ensure ground beef reaches the recommended minimum 155°F temperature:
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Let large batches (over 2 lbs) cook for about 15 minutes after reaching 155°F to ensure even heat distribution.
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Insert the thermometer into the thickest part of the meat, away from any bones.
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For patties, insert the thermometer through the side, all the way to the middle.
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Don’t eyeball it – always use a food thermometer to verify 155°F.
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Preheat grill or pan to ensure steady, high heat rather than starting from cold.
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Flip patties frequently to prevent the outer surface from overcooking.
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Allow meat to rest for a few minutes before serving to allow heat to evenly distribute.
Taking these measures when cooking burgers, meatballs, meatloaf, or other ground beef dishes will help destroy potentially harmful bacteria.
Extra Precautions for High-Risk Groups
For toddlers, elderly, pregnant women, and those with compromised immune systems, ground beef should reach an even higher temperature of 160°F to provide an extra margin of safety.
These high-risk individuals are more vulnerable to foodborne illness. Erring on the side of caution benefits their health.
Order Burgers Fully Cooked at Restaurants
When dining out, order your burger well-done or at least medium-well to ensure it has been thoroughly cooked to a safe internal temperature. Not doing so raises your risk of food poisoning.
Also, avoid sample tastes of raw ground beef. Partially cooked burgers should never be served to customers due to the aforementioned bacteria risks. Only fully cooked ground beef is safe.
Summary: Why Thorough Cooking is Critical
Ground beef’s tendencies to harbor pathogens makes cooking it to 155°F, as measured with a food thermometer, so important. This temperature has been scientifically shown to kill dangerous E. coli and Salmonella that may be lurking within undercooked meat. A few bites of pink, bloody beef just isn’t worth the gamble with your health. Following proper cooking guidelines allows you to enjoy your burgers and meatloaves while also protecting you and your family from foodborne illness.
The required minimum cooking temperature for ground beef is 155°F 68°C Why must ground beef be cook
FAQ
Why is the required cooking temperature for ground beef is 155?
Why is beef cooked at 155?
Why must ground beef be cooked to 150 F or more?
Why does ground beef have to be fully cooked?
What temperature should ground beef be cooked to?
The FDA Food Code says that restaurants should cook ground beef to 155°F for 15 seconds. But CDC and USDA say that consumers should cook ground beef to 160°F. The guidance for consumers is different because it is simpler to meet one standard (temperature) than two (temperature and time). Cooking ground beef to 160°F kills E. coli germs rapidly.
What temperature should meat be cooked to?
Cook ground beef, pork, veal, and lamb to 160 °F. Use a food thermometer to ensure that all ground meat have reached a safe minimum internal temperature. For more information about what temperatures should meat, poultry and egg products need to be cooked please see our graphic Is It Done Yet?
What happens if you cook ground beef too hot?
Basically, the higher the cooking temperature, the greater the shrinkage. Cooking ground beef at moderate temperatures will reduce shrinkage and help retain juices and flavor. Overcooking draws out more fat and juices from ground beef, resulting in a dry, less tasty product. How can consumers handle ground beef safely in their homes?
What temperature should a ground beef patty be cooked at?
Ground beef patties should be tested for the safely cooked temperature of 160°F in several locations because the entire patty does not reach one temperature at the same time. Additionally, the lowest temperature is not always in the center of the patty (16). Why is Raw Ground Beef Singled Out by Food Safety Experts?