Poultry has been correctly cooked when it reaches which minimum internal temperature for 15 seconds?

Poultry has been correctly cooked when it reaches which minimum internal temperature for 15 seconds?

• A. 165°F
• B. 150°F
• C. 170°F
• D. 160°F

Answer: (A)

Poultry safety relies on reaching a high enough internal temperature for a specific time to kill common bacteria. The minimum internal temperature for poultry is 165°F, held for 15 seconds. This ensures pathogens such as Salmonella and Campylobacter are destroyed. To verify, insert a calibrated thermometer into the thickest part of the meat, avoiding bone, and confirm it reads 165°F for at least 15 seconds. Cooking poultry to higher temperatures like 170°F is still safe but not required by the standard, while temperatures like 150°F or 160°F do not meet the safety requirement for poultry.

Poultry safety relies on reaching a high enough internal temperature for a specific time to kill common bacteria. The minimum internal temperature for poultry is 165°F, held for 15 seconds. This ensures pathogens such as Salmonella and Campylobacter are destroyed. To verify, insert a calibrated thermometer into the thickest part of the meat, avoiding bone, and confirm it reads 165°F for at least 15 seconds. Cooking poultry to higher temperatures like 170°F is still safe but not required by the standard, while temperatures like 150°F or 160°F do not meet the safety requirement for poultry.