State Food Safety Practice Exam

What is the minimum internal temperature for cooking poultry to ensure safety?

1. 145°F (63°C)

2. 155°F (68°C)

3. 165°F (74°C)

4. 175°F (79°C)

The correct answer is: 165°F (74°C)

The minimum internal temperature for cooking poultry to ensure safety is 165°F (74°C). Cooking poultry to this temperature is critical because it effectively kills harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry and can cause foodborne illnesses. When poultry reaches 165°F, it ensures that the meat is cooked through, and the juices run clear, reducing the risk of any pathogens surviving. This temperature is based on food safety guidelines set by health authorities, which aim to prevent foodborne illnesses and ensure that all parts of the poultry have reached a temperature sufficient to destroy any potential pathogens. Other temperatures listed, while they may be safe for other types of meat, do not meet the specific requirements set for poultry. Thus, cooking poultry to anything less than 165°F does not guarantee that it is safe for consumption.