Ontario Food Handler Certification Practice Exam 2026 - Free Food Handler Certification Practice Questions and Study Guide

The requirement that poultry, including chicken and turkey, must reach a cooking temperature of at least 74°C (165°F) is based on food safety standards designed to eliminate harmful bacteria, such as Salmonella and Campylobacter, which are common in poultry products. These pathogens can cause foodborne illnesses, and cooking poultry to the specified temperature ensures that they are rendered safe for consumption.

Cooking to this temperature is crucial not only for safety but also to prevent cross-contamination in grocery stores and kitchens, as raw poultry can easily spread bacteria to other food items if not handled properly. Other proteins, such as pork, beef, and fish, generally have different safe cooking temperatures, which indicates that they pose different risks compared to poultry. For instance, pork and beef are usually safe at lower temperatures than poultry, although certain cuts or preparations may require higher temperatures for safety or quality reasons. Fish also has its own recommended cooking temperature, highlighting the need for specific guidelines tailored to different types of meat, reinforcing why poultry has a distinct requirement for a higher internal temperature.