Certified Dietary Manager (CDM) Practice Exam

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Are you preparing for the Certified Dietary Manager (CDM) Exam? This comprehensive quiz will help you assess your knowledge and readiness for the official certification exam.

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What is the recommended cooking temperature for poultry to ensure safety?

  1. 145°F (63°C)

  2. 155°F (68°C)

  3. 165°F (74°C)

  4. 175°F (79°C)

The correct answer is: 165°F (74°C)

The recommended cooking temperature for poultry, which is 165°F (74°C), is crucial for ensuring food safety. Cooking poultry to this temperature effectively kills harmful pathogens such as Salmonella and Campylobacter, which are commonly associated with undercooked poultry. Reaching this specific internal temperature guarantees that the meat is safe to eat, reducing the risk of foodborne illnesses. The USDA emphasizes this temperature as a standard to help maintain safe food handling practices and protect public health. Other temperatures listed may not effectively eliminate these pathogens, making 165°F the safest and most reliable guideline for cooking poultry.

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