Poultry must be cooked to a minimum internal temperature of how many degrees?

Cooking poultry to a minimum internal temperature of 165 degrees Fahrenheit for at least 15 seconds is essential for food safety. This temperature ensures that harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed.

Maintaining this temperature for the specified time provides a sufficient margin for safety, reducing the risk of foodborne illnesses. The time and temperature combination is based on scientific research that demonstrates the effectiveness of heat in destroying pathogens present in raw poultry.

Understanding the importance of this temperature can help culinary staff promote safety in food preparation and ensure that the poultry served is safe for consumption. This knowledge is a fundamental part of safe food handling practices in the culinary industry.