What is the correct temperature for cooking poultry?

The proper cooking temperature for poultry is 165°F. This temperature is crucial because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in raw poultry, are effectively killed. Cooking poultry to this temperature not only guarantees food safety but also helps to maintain the quality and texture of the meat.

When poultry reaches 165°F, it is safe to consume, as this temperature is sufficient to eliminate any pathogens that could lead to foodborne illnesses. It's important to use a food thermometer to check the internal temperature in the thickest part of the meat to confirm it has reached this safe temperature before serving.

Understanding this standard is vital for anyone handling food, as it helps ensure that meals are prepared safely, protecting both the establishment and the customers from potential health risks associated with undercooked poultry.