Ontario Food Handler Certification Practice Exam 2025 – Complete Study Guide

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What is the minimum internal cooking temperature for poultry?

65°C

74°C

The minimum internal cooking temperature for poultry is 74°C. This temperature is critical because it ensures that harmful bacteria commonly found in poultry, such as Salmonella and Campylobacter, are effectively killed, reducing the risk of foodborne illnesses. Cooking poultry to this precise temperature allows for the safe consumption of the meat, as it guarantees that it has been heated thoroughly throughout, reaching a level that is sufficient to kill pathogens that can cause food poisoning.

Maintaining this temperature during cooking is essential for food safety practices in food handling and preparation, as poultry is particularly susceptible to contamination. Proper cooking at this temperature also contributes to achieving the desired texture and flavor of the meat, ensuring that it is not only safe to eat but also palatable.

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85°C

60°C

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