Which internal cooking temperature and food pairing is correct according to the lesson's target temperatures?

• A. Poultry: 140°F with long rest; ground meats: 125°F because grinding reduces microbial risk; seafood: no required temperature as freezing kills pathogens.
• B. Ground beef: 160°F; beef steaks or fish: 145°F (with rest); pork and poultry: 165°F.
• C. All meats should be cooked to 212°F as a universal safety standard to ensure sterilization regardless of type or preparation.
• D. Ground beef: 145°F; pork: 140°F; fish: 165°F for all fish; steaks: 160°F.

Answer: (B)