Sanitation Certification Practice Test

The minimum internal cooking temperature for poultry is 165°F. This temperature is critical for ensuring that harmful bacteria, such as Salmonella and Campylobacter, which can be present in raw poultry, are effectively killed. Reaching this temperature ensures that the poultry is safe to eat and helps prevent foodborne illness.

Cooking poultry to 165°F not only eliminates the risk of these pathogens but also ensures that the meat retains its moisture and is palatable. Cooking poultry at lower temperatures, such as 145°F or 155°F, does not sufficiently kill the bacteria that can cause illness, putting consumers at risk. Similarly, although 175°F is a safe temperature, it exceeds the minimum requirement and can lead to dry meat. Therefore, 165°F is established as the safe threshold for cooking all types of poultry, such as chicken and turkey, making it the correct answer.