Michigan Food Safety Management Practice Test

Question: 1 / 400

What is the minimum internal cooking temperature for poultry to ensure safety?

145 Degrees

165 Degrees

The minimum internal cooking temperature for poultry is 165 degrees Fahrenheit. This temperature is crucial for ensuring food safety because it effectively kills harmful bacteria, such as Salmonella and Campylobacter, which can cause foodborne illness. Cooking poultry to this temperature ensures that the meat reaches a point where all parts are safe to eat, preventing potential health hazards associated with undercooked poultry. For example, ground poultry or whole birds, including chicken and turkey, must be cooked to at least this temperature to ensure that pathogens are eliminated, thus protecting consumers from foodborne illnesses. The other temperatures listed do not provide the same level of safety for poultry, as they may not be sufficient to kill harmful microorganisms that can thrive in undercooked meat.

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160 Degrees

170 Degrees

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