Army Food Safety and Protection Practice Test 2025 – Your All-in-One Guide to Mastering Exam Success!

The minimum internal cooking temperature for poultry is 165°F. This temperature is critical because it is the threshold at which harmful bacteria, such as Salmonella and Campylobacter, are effectively killed. Poultry includes all types of birds such as chicken, turkey, duck, and goose. Cooking poultry to this temperature not only ensures food safety by minimizing the risk of foodborne illnesses but also helps ensure that the meat is fully cooked and safe to consume.

Achieving this temperature throughout the poultry is essential, which means that the thickest part of the meat should reach 165°F. It's important for cooks to use a food thermometer to accurately measure this temperature rather than relying on visual cues. Cooking poultry to a lower temperature, such as 145°F or 160°F, may leave it undercooked and increase the risk of illness, which is why they do not meet the food safety standards established by health guidelines.