Illinois Food Safety Manager Certification Exam 2025 – Complete Practice Test

Roast beef must reach a minimum internal temperature of 145°F to be considered safe for consumption. This temperature is established by food safety guidelines to effectively kill harmful bacteria that can be present in meat. Cooking beef to this temperature ensures that it is not only safe to eat but also helps to maintain a desired level of juiciness and flavor.

At 145°F, the beef will achieve the necessary kill step for pathogens like E. coli and Salmonella, which can cause foodborne illnesses if the meat is undercooked. It is important to allow the meat to rest for at least three minutes after reaching this temperature before carving or consuming, as this resting period enables the temperature to even out throughout the meat, further ensuring safety.

Other temperature options either fall below the safe threshold or represent cooking methods or preferences that do not apply to standard food safety recommendations for roast beef.