Which option lists the safe temperature and time for ground meat and similarly prepared products?

Which option lists the safe temperature and time for ground meat and similarly prepared products?

• A. 150 Degrees for 20 Seconds
• B. 145 Degrees for 15 Seconds
• C. 155 Degrees for 17 Seconds
• D. 165 Degrees for Less Than One Second

Answer: (C)

Ground meat must be pasteurized by either a high enough temperature held for a minimum amount of time or a higher temperature with a very short hold. The safe choice shows 155 degrees Fahrenheit held for 17 seconds, which meets and exceeds the required minimum of 15 seconds at that temperature. This reflects the rule that 155°F for at least 15 seconds is safe, and there’s also an alternative safe path of 165°F for 1 second or more. The other options are not acceptable because they either use a temperature below the safe threshold (150°F or 145°F) or, although high in temperature, do not provide the minimum hold time (165°F for less than one second is not enough time).

Ground meat must be pasteurized by either a high enough temperature held for a minimum amount of time or a higher temperature with a very short hold. The safe choice shows 155 degrees Fahrenheit held for 17 seconds, which meets and exceeds the required minimum of 15 seconds at that temperature. This reflects the rule that 155°F for at least 15 seconds is safe, and there’s also an alternative safe path of 165°F for 1 second or more. The other options are not acceptable because they either use a temperature below the safe threshold (150°F or 145°F) or, although high in temperature, do not provide the minimum hold time (165°F for less than one second is not enough time).