When preparing a batch of tomato sauce that contains ground veal, what is the minimum internal temperature that the ground veal must reach for 15 seconds to be considered safe?

The correct minimum internal temperature for ground veal to reach in order to be considered safe is actually 160 degrees F (71 degrees C), which isn’t listed as one of your choices. However, the safest option given in the choices is 165 degrees F (74 degrees C).

Ground meats, including ground veal, should be cooked to a minimum internal temperature of 160 degrees F. This temperature is essential to ensure that harmful bacteria, such as E. coli and Salmonella, are killed, making the food safe for consumption. This is a vital food safety practice to prevent foodborne illness.

While other temperatures are listed, they are inadequate for ground veal, and may not effectively eliminate the risk of bacteria. The temperatures like 135 degrees F or 145 degrees F do not meet the safety standards deemed necessary for ground meats.

Therefore, when making a tomato sauce with ground veal, it is crucial to ensure that the internal temperature reaches at least the safe minimum, which is represented by the most appropriate choice among the options. This ensures food safety and helps protect against health risks associated with undercooked meat.