Texas Food Managers Certification 2025 – 400 Free Practice Questions to Pass the Exam

The recommended internal cooking temperature for poultry is 165°F. This temperature is crucial for ensuring that harmful bacteria, such as Salmonella and Campylobacter, are effectively destroyed. Cooking poultry to this temperature helps prevent foodborne illnesses, which are often associated with undercooked poultry products.

When poultry reaches 165°F, it ensures that not only the surface but also the meat throughout has been adequately heated to eliminate pathogens. This is especially important considering that poultry can harbor bacteria throughout its flesh, meaning deep cooking is essential for food safety.

Although other temperatures are mentioned, they do not meet the standard for safe poultry cooking. For instance, 145°F, while safe for some meats, does not provide the same level of assurance against poultry-specific bacteria. 160°F is closer, but still not as effective in guaranteeing the safety that 165°F does. Cooking to 180°F is more than necessary for safety, although it may lead to drier meat, which is not ideal for palatability. Thus, the correct and safest practice is to ensure poultry reaches an internal temperature of 165°F.