Suffolk County Limited Food Manager's Practice Test 2025 – Complete Exam Prep

Cooking chicken to a minimum internal temperature of 165°F is essential for ensuring food safety. This temperature is critical because it effectively kills harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry. These pathogens can cause severe foodborne illnesses if consumed.

In general, poultry, which includes chicken and turkey, is more prone to harboring pathogens due to factors like farming practices and processing. Therefore, cooking chicken to this specific temperature not only guarantees that it is safe to eat but also ensures that it remains juicy and flavorful, as overcooking can lead to dryness.

While pork, beef, and fish each have their own minimal safe cooking temperatures, these do not reach the same level of urgency as that for chicken when it comes to foodborne illness prevention. For example, pork is often safe at a slightly lower temperature, and beef and fish vary in their safe cooking requirements. Understanding the distinct temperature needs of various food types is crucial for maintaining food safety standards.