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Food Handler · Time and Temperature Control

What is the minimum internal cooking temperature for poultry (such as chicken and turkey)?

Reviewed by Jordan Morley, Editorial Lead at 247SimpleTests. Written by the 247SimpleTests Editorial Team from the official source material cited on every question.

Correct answer

165°F

  1. A 165°F
  2. B 145°F
  3. C 155°F
  4. D 135°F

Why this is the answer

Poultry must be cooked to a minimum internal temperature of 165°F (for at least 15 seconds) under the FDA Food Code. Poultry can carry pathogens such as Salmonella, and 165°F is the temperature that reliably destroys them. Different foods have different minimums: 165°F for poultry and reheated foods, 155°F for ground meats, 145°F for whole cuts of beef/pork and fish, and 135°F for ready-to-eat plant foods held hot. Always check the internal temperature with a calibrated thermometer at the thickest part. Knowing the 165°F poultry standard is essential cooking-temperature knowledge.
Source: FDA Food Code — Cooking Temperatures, Poultry

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About this topic: Time and Temperature Control

Time and temperature control covers the temperature danger zone (41°F to 135°F), minimum internal cooking temperatures, safe cooling and reheating, holding temperatures and the time limits for food left out. Know the numbers. This is one of 14 Food Handler questions on time and temperature control, each with a full explanation on a single study page.

New to this exam? Our Food Handler exam guide explains the format, scoring, and how to prepare.

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