What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F (74°C). This temperature is critical because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which can be present in raw poultry, are effectively killed during the cooking process. Cooking poultry to this temperature also helps to maintain food safety, preventing foodborne illnesses that can arise from undercooked meat.

Cooking poultry to this recommended temperature is essential for maintaining both safety and quality. At 165°F (74°C), the meat becomes safe to eat and retains moisture, resulting in a tender and flavorful dish. Food service workers should always use a food thermometer to check the internal temperature of poultry to confirm that it has reached this safe level before serving. Proper cooking practices not only ensure the safety of the food but also comply with health department regulations, making it a vital part of food service training and operations.