At what temperature should poultry be cooked for safety?

Poultry should be cooked to an internal temperature of 165°F to ensure that it is safe to eat. This temperature is critical because it is the point at which harmful pathogens, including bacteria such as Salmonella and Campylobacter, are effectively killed. Cooking poultry to this temperature helps prevent foodborne illnesses, making it a crucial guideline for food safety management.

Understanding the importance of these temperature guidelines is part of ensuring that food handlers maintain a safe food environment. It's vital to use a food thermometer to accurately check the temperature in the thickest part of the meat, avoiding any areas that could be misleading, such as near the bone where temperatures can differ. Thus, achieving this specific temperature of 165°F guarantees that the poultry is not only safe for consumption but retains a juicy and tender quality when properly cooked.