What is the internal cooking temperature for poultry?

The internal cooking temperature for poultry is 165 degrees Fahrenheit. This temperature is critical for ensuring that harmful bacteria, such as Salmonella and Campylobacter, which can be present in raw poultry, are effectively killed, making the food safe to consume. Cooking poultry to this temperature not only helps to eliminate these pathogens but also ensures that the meat is cooked thoroughly, preventing any risk of foodborne illness.

Achieving this temperature is especially important because undercooked poultry can lead to serious health risks. Proper cooking not only protects public health but also improves the quality and texture of the meat. It's essential for food managers and those involved in food preparation to be aware of this standard to maintain safety in food handling and cooking procedures.