AMSA Food Safety & Science Certification Practice Test

The recommended minimum internal cooking temperature for poultry is 165°F. This temperature is crucial for ensuring that poultry, such as chicken and turkey, is cooked sufficiently to kill harmful bacteria, including Salmonella and Campylobacter, which can cause foodborne illness. Cooking poultry to this temperature effectively reduces the risk of infection and makes the meat safe for consumption.

Cooking poultry to 165°F ensures that the meat reaches a level where these pathogens are eliminated. This standard applies to all types of poultry products, including whole birds, cuts, and ground poultry. The focus on this temperature is grounded in food safety guidelines established by health authorities.

Maintaining this cooking temperature is essential not only for safety but also for preserving the quality and flavor of the meat. It is a key practice in food safety protocols that prevent cross-contamination and ensure that all food served is safe for consumers.