Certified Dietary Manager (CDM) Practice Exam

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What is considered a safe minimum cooking temperature for poultry?

140°F (60°C)

165°F (74°C)

The safe minimum cooking temperature for poultry is 165°F (74°C). This temperature is critical for ensuring that harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed during the cooking process. Cooking poultry to this temperature helps prevent foodborne illness and ensures that the meat is safe to eat.

Cooking poultry to a lower temperature, such as 140°F (60°C) or 150°F (65°C), does not provide the same guarantee of bacterial destruction, increasing the risk of foodborne pathogens surviving. While 180°F (82°C) is higher than the necessary threshold, it may result in overcooked poultry that is dry and less palatable. Therefore, aiming for the 165°F mark is the best practice for both safety and quality.

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150°F (65°C)

180°F (82°C)

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