Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of _____ as measured with a food thermometer before removing meat from the heat source.
at least 100 degrees F
about 125 degrees F
141 degrees F
145 degrees F

To prevent contamination and food borne infections, raw beef, pork, lamb and veal steaks, chops and roasts must be cooked to a minimum of 145°F internal temperature before being removed from heat source.

This minimum temperature reading will annihilate traces of food borne pathogens in the food and make it safe for consumption.

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Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of _____ as measured with a food thermometer before removing meat from the heat source. at least 100 degrees F about 125 degrees F 141 degrees F 145 degrees F

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Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of _____ as measured with a food thermometer before removing meat from the heat source.
at least 100 degrees F
about 125 degrees F
141 degrees F
145 degrees F