What is the cooking temperature for poultry?

The cooking temperature for poultry is set at 165°F. This temperature is critical for ensuring that harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed during cooking. Cooking poultry to this temperature ensures that it is safe for consumption, as it reduces the risk of foodborne illnesses.

Reaching 165°F guarantees that the internal temperature of the meat is sufficient to kill pathogens, ensuring the safety of the food served. It is essential to use a food thermometer to accurately measure the internal temperature of poultry, as visual indicators such as color or texture are not reliable indicators of safety.

While other temperatures mentioned may apply to different types of meat or cooking techniques, they are not appropriate for poultry. Therefore, understanding the specific safe cooking temperature for poultry is crucial for food safety in any food service environment.