Food Manager Practice Exam

At what internal temperature should poultry be cooked to effectively kill salmonella?

1. 145 degrees F

2. 155 degrees F

3. 165 degrees F

4. 175 degrees F

The correct answer is: 165 degrees F

Poultry must reach an internal temperature of 165 degrees Fahrenheit to effectively kill salmonella, which is a harmful bacteria often associated with poultry products. Cooking poultry to this temperature ensures that the heat penetrates the meat sufficiently to eliminate the bacteria and reduce the risk of foodborne illness. This temperature is supported by food safety guidelines from agencies such as the USDA. The reason this specific temperature is critical is that salmonella can be present both on the surface and within the tissue of the poultry, especially in whole birds. The 165 degrees F threshold guarantees that the meat is safely cooked throughout. Lower temperatures, such as 145 or 155 degrees Fahrenheit, do not provide enough assurance that salmonella will be destroyed; therefore, they are not considered safe cooking temperatures for poultry. Similarly, while 175 degrees F is safe as well, it exceeds the minimum recommended temperature for safe consumption and may lead to overcooking, which can affect the quality and texture of the meat. Thus, the emphasis is on the precise safe temperature of 165 degrees F for poultry.