FOODSAFE Level 1 Practice Test · Question
What minimum internal temperature must most poultry (e.g., chicken) reach to be safe for consumption?
Poultry must reach an internal temperature of 74°C (165°F) for at least 15 seconds to kill harmful bacteria.
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Question: What minimum internal temperature must most poultry (e.g., chicken) reach to be safe for consumption?
Answer options:
- a. 60°C (140°F)
- b. 63°C (145°F) ✅ c. 74°C (165°F)
- d. 82°C (180°F)
Correct answer: c. 74°C (165°F)
Explanation: Poultry must reach an internal temperature of 74°C (165°F) for at least 15 seconds to kill harmful bacteria.
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Question explanations
- Hot holding equipment must maintain potentially hazardous food at or above what temperature?
- What does a food handler with a communicable disease, like vomiting or diarrhea, primarily risk?
- What is the minimum internal cooking temperature for ground meat like hamburgers?
- Which foodborne illness is commonly associated with improperly cooked poultry or eggs?
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