San Diego Food Handlers Practice Exam 2025 - Free Food Handler Practice Questions and Study Guide

The maximum internal cooking temperature for poultry to ensure it is safe to eat is 165°F. This temperature is crucial because it is the minimum threshold at which harmful bacteria, such as Salmonella and Campylobacter, which can cause foodborne illnesses, are effectively killed. Cooking poultry to this temperature ensures that the meat is safe for consumption and significantly reduces the risk of contamination.

Meeting this temperature standard is particularly important because poultry, including chicken and turkey, is more susceptible to carrying pathogens compared to other meats. Therefore, using a food thermometer to check that the internal temperature has reached 165°F is a reliable method for ensuring safety when preparing chicken, turkey, or any other poultry products. This practice is a key aspect of food safety guidelines recommended by health authorities.