What is the required internal temperature and time for cooking chicken to be safe?

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Get ready for the Parkway Introduction to Culinary and Hospitality Test with flashcards and multiple choice questions. Test your skills and knowledge with detailed hints and explanations. Prepare to excel!

Multiple Choice

What is the required internal temperature and time for cooking chicken to be safe?

Explanation:
Cooking chicken safely requires reaching a high enough internal temperature long enough to destroy harmful bacteria such as Salmonella and Campylobacter. The standard target is 165°F, and holding that temperature for at least 15 seconds ensures the meat is pasteurized throughout. Lower temperatures like 155°F or 160°F don’t reliably kill these pathogens in poultry, even with a 15-second hold, so they aren’t considered safe. Heating to 170°F would also be safe, but it’s hotter than necessary and can dry the meat. Therefore, 165°F for 15 seconds is the correct minimum requirement.

Cooking chicken safely requires reaching a high enough internal temperature long enough to destroy harmful bacteria such as Salmonella and Campylobacter. The standard target is 165°F, and holding that temperature for at least 15 seconds ensures the meat is pasteurized throughout. Lower temperatures like 155°F or 160°F don’t reliably kill these pathogens in poultry, even with a 15-second hold, so they aren’t considered safe. Heating to 170°F would also be safe, but it’s hotter than necessary and can dry the meat. Therefore, 165°F for 15 seconds is the correct minimum requirement.

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