Dietetic Technician Practice Test 2025 – All-in-One Guide to Exam Success!

Cooking poultry to an internal temperature of 165°F is essential for ensuring food safety. This temperature is established by food safety guidelines to effectively kill harmful bacteria and pathogens that may be present in raw poultry, such as Salmonella and Campylobacter. These bacteria can lead to severe foodborne illnesses if not properly eliminated.

Reaching the recommended temperature of 165°F will not only help to ensure that the poultry is safe to eat but also improve the texture and overall quality of the meat. Cooking poultry to this specific temperature allows it to be thoroughly cooked throughout, while still retaining moisture and flavor.

While other temperatures may not necessarily guarantee the same level of safety, cooking poultry to 165°F is widely accepted and supported by food safety authorities, making it the standard for both home cooks and professionals in food service. This knowledge is critical for dietetic technicians when advising clients or when working in food service to prevent foodborne illnesses.