Sanitation Enforcement Agents Practice Exam

The recommended internal cooking temperature for poultry is 165°F. This temperature is crucial because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which can be found in chicken and other poultry, are effectively killed. Cooking poultry to this temperature significantly reduces the risk of foodborne illness, as it guarantees that the meat is safe for consumption.

Reaching an internal temperature of 165°F is especially important because poultry can harbor these pathogens, and even a slight undercooking can leave harmful bacteria in the meat. It is advised to use a food thermometer to accurately check this temperature in the thickest part of the meat, avoiding contact with bones, as they conduct heat differently, which may lead to incorrect readings.

Understanding this guideline is vital for anyone involved in food preparation and safety, as ensuring that poultry reaches the proper internal temperature is a critical step in food safety practices.