FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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140F
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155F
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165F
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170F
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Detailed explanation-1: -Chicken is done cooking when its internal temperature reaches 165ºF (75ºC). 165ºF is the safe internal temperature regardless of cooking method, cooking temperature, and cut of meat-including white meat like chicken breasts and wings, and dark meat like drumsticks and thighs.
Detailed explanation-2: -Heating to 165°F destroys Salmonella, “the most heat resistant pathogen of public health concern in raw poultry, ‘’ states an NACMCF report issued in March. The temperature is also lethal for Campylobacter bacteria and avian influenza viruses, the USDA said.
Detailed explanation-3: -However, for reasons of food safety, it is suggested that poultry be cooked to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) or higher for less than one second. The minimum cooking time for poultry is 15 seconds.