State Food Safety Practice Exam

What is the proper internal temperature for cooking poultry products?

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)

Cooking poultry products to an internal temperature of 165°F (74°C) is crucial for ensuring food safety. This specific temperature is known to effectively kill harmful bacteria, including Salmonella and Campylobacter, which are commonly associated with poultry. If the meat is not cooked to this minimum temperature, there is a significant risk of foodborne illness. This temperature is also supported by guidelines from food safety organizations, which indicate that reaching 165°F ensures that the most dangerous pathogens are neutralized, thereby providing a safe dining experience. It is important to measure the internal temperature with a food thermometer, inserting it into the thickest part of the meat without touching bone, to get an accurate reading. In contrast, the other temperatures listed do not provide the same level of safety for poultry. Lower temperatures like 145°F or 155°F do not meet the necessary criteria to eradicate pathogenic bacteria effectively, creating a risk for consumers if the poultry is not properly handled or cooked beyond recommended temperatures. Cooking poultry to only 175°F may result in overcooking, leading to dry and less palatable meat, but it is still higher than what is necessary for safety. Thus, 165°F strikes the right balance between food safety and maintaining the quality of the poultry