Sanitation Certification Practice Test 2026 - Free Sanitation Practice Questions and Study Guide

The safe cooking temperature for poultry is 165°F. This temperature is critical because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which can lead to foodborne illnesses, are effectively killed. Using a thermometer to confirm that the thickest part of the poultry, such as the breast or thigh, reaches this temperature guarantees food safety. Cooking poultry to this temperature helps prevent health risks associated with undercooked meat, ensuring that the food served is safe to eat.

While other temperatures might be considered safe for cooking various types of meat, they do not provide the same level of assurance for poultry. For example, 140°F, 150°F, and 160°F may not consistently eliminate pathogens that could be present in poultry, thus increasing the risk of contamination and foodborne illness. Therefore, adhering to the recommended safe cooking temperature of 165°F is paramount for food safety in poultry preparation.