Certified Professional Food Safety Practice Exam 2025 – Complete Prep Guide

The minimum internal temperature required for poultry to ensure food safety is 165°F (74°C). This temperature is critical because it effectively kills harmful pathogens such as Salmonella and Campylobacter that can be present in raw poultry. Cooking poultry to this temperature ensures that the meat is safe to consume, reducing the risk of foodborne illnesses.

Cooking poultry at this temperature also helps achieve proper texture and moisture retention, thereby enhancing the flavor and quality of the meat. Health agencies, including the USDA, have set this guideline based on extensive research regarding the thermal destruction of pathogens in food products. Thus, reaching 165°F is essential for not just food safety but also for achieving a desirable culinary result when cooking poultry.