ACF Tri-Tech Culinary Practice Test

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What is the safe minimum internal temperature for cooking poultry?

145°F (63°C)

165°F (74°C)

The safe minimum internal temperature for cooking poultry is 165°F (74°C) because this temperature effectively kills harmful bacteria, including Salmonella and Campylobacter, which are commonly found in poultry. Cooking to this temperature ensures that the meat is safe to eat, significantly reduces the risk of foodborne illness, and guarantees that the texture and quality of the poultry are maintained when properly handled and cooked.

The USDA and food safety guidelines emphasize this temperature because it provides a margin of safety, allowing for the thorough cooking necessary to prevent a food safety hazard. When poultry reaches an internal temperature of 165°F, it not only ensures pathogen destruction but also helps maintain the moisture and flavor of the meat, leading to a better culinary outcome.

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160°F (71°C)

150°F (65°C)

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