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

145 degrees F

Explanation:

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.

d.

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