What is the recommended internal temperature for cooked poultry to ensure safety?

What is the recommended internal temperature for cooked poultry to ensure safety?

• A. 165°F
• B. 145°F
• C. 155°F
• D. 180°F

Answer: (A)

Cook poultry until the internal temperature reaches 165°F to ensure safety. This temperature reliably destroys harmful bacteria such as Salmonella and Campylobacter that can be present in poultry, and it should be measured in the thickest part of the meat away from bones. Use a calibrated thermometer and check in multiple spots on larger birds (for example, the breast and the thigh) to confirm the reading. After removing from heat, allow it to rest; carryover cooking may raise the temperature a bit more, but you should start from 165°F to be safe. Other temperatures are either below the safety threshold for poultry or would dry the meat before reaching a safe finish.

Cook poultry until the internal temperature reaches 165°F to ensure safety. This temperature reliably destroys harmful bacteria such as Salmonella and Campylobacter that can be present in poultry, and it should be measured in the thickest part of the meat away from bones. Use a calibrated thermometer and check in multiple spots on larger birds (for example, the breast and the thigh) to confirm the reading. After removing from heat, allow it to rest; carryover cooking may raise the temperature a bit more, but you should start from 165°F to be safe. Other temperatures are either below the safety threshold for poultry or would dry the meat before reaching a safe finish.