Ontario Food Handler Certification Practice Exam 2025 - Free Food Handler Certification Practice Questions and Study Guide

The minimum internal cooking temperature for poultry is 74°C (165°F). This temperature is critical for ensuring food safety, as it effectively kills harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry. Cooking poultry to this temperature guarantees that the meat is safe to eat, reducing the risk of foodborne illnesses.

The guidelines emphasize that reaching this temperature not only applies to whole birds but also to parts like breasts, thighs, and wings. It's important to use a food thermometer to accurately check the temperature at the thickest part of the meat to ensure that it has reached this safe level throughout the food item.

Since poultry can be contaminated with pathogens that cause foodborne illness, adhering to the recommended cooking temperature is essential in food preparation. Other temperatures presented do not meet the safety threshold set by health authorities, which is why they are not suitable for ensuring food safety.