Food Safety Manager Practice Test 2026 – Complete Exam Prep

Poultry safety hinges on reaching a high enough internal temperature and holding it long enough to destroy harmful bacteria. The minimum required is 165°F (74°C) for at least 15 seconds. Reaching 165°F ensures pathogens like Salmonella are rapidly killed, and the 15-second dwell time accounts for heat penetrating to the center of the meat so the entire piece is safely cooked.

Why this is the best choice: it sets the lowest temperature and time that still reliably achieves safety across poultry products. Cooking to a higher temperature or for a longer time would be safe but isn’t the minimum requirement. For example, 160°F is below the recommended safe temperature, so it wouldn’t guarantee safety, while 170°F would be safe but is not the minimum. Similarly, 165°F for 30 seconds exceeds the minimum and isn’t the minimal standard.

Tip: always verify with a calibrated thermometer inserted into the thickest part, away from bone, to ensure it has reached 165°F and has held for 15 seconds.