What is the minimum internal temperature for poultry, held for at least 15 seconds?

• A. 165°F for at least 15 seconds.
• B. 160°F for at least 15 seconds.
• C. 170°F for at least 10 seconds.
• D. 150°F for at least 15 seconds.

Answer: (A)

Poultry safety depends on heat reaching the center of the food and staying there long enough to inactivate harmful bacteria. The standard rule is to reach an internal temperature of 165°F and hold it for at least 15 seconds. This combination ensures the heat penetrates to the thickest parts and gives enough time to kill pathogens like Salmonella and Campylobacter.

To verify, use a calibrated thermometer and measure the thickest part of the poultry without touching bone, ensuring the reading is at least 165°F across all spots. The other options either don’t meet the minimum temperature, or don’t meet the required 15-second hold time, so they don’t provide the same level of safety.