State Food Safety Practice Exam

At what temperature must roast beef reach for at least 4 minutes while cooking?

1. 135°F (57°C)

2. 145°F (63°C)

3. 155°F (68°C)

4. 165°F (74°C)

The correct answer is: 145°F (63°C)

Roast beef must reach a minimum internal temperature of 145°F (63°C) for at least 4 minutes to ensure that harmful bacteria and pathogens are effectively killed, making the meat safe to eat. This temperature is consistent with food safety guidelines that recognize the combination of temperature and time as key to eliminating foodborne illnesses. Holding the roast beef at this temperature for the specified time allows for sufficient heat penetration, ensuring that the entire piece of meat has reached the safe cooking threshold. Other temperatures listed do not meet the specific requirements for roast beef. For instance, while 135°F is a safe temperature for holding certain cooked foods, it does not provide sufficient time and temperature combination to ensure the elimination of pathogens in larger cuts of meat. Similarly, 155°F, while safer than 135°F, is not the recommended minimum for roast beef, and temperatures higher than that, such as 165°F, are typically designated for poultry and other foods rather than red meats. Therefore, 145°F is the appropriate choice for roast beef cooking guidelines.