Which of the following is a safe cooking method for chicken?

Prepare for the Culinary Safety Test with practice questions and detailed explanations. Enhance your knowledge on food safety standards and hygiene practices to excel in the exam. Educate yourself with our resources and get ready to ace your test!

Cooking chicken to an internal temperature of 165°F is the safe method because this temperature is recognized by food safety guidelines as sufficient to kill harmful bacteria, including Salmonella and Campylobacter, which are common pathogens associated with poultry. Ensuring that chicken reaches this temperature effectively reduces the risk of foodborne illnesses.

While higher temperatures, like 175°F, are also safe, cooking chicken to a minimum of 165°F is recommended for optimal safety and to prevent the risk of overcooking, which can lead to dry meat. Cooking it to levels lower than 165°F, such as 150°F or 140°F, does not ensure that harmful bacteria are eliminated, making them unsafe for consumption.

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