Time & Temperature (NYC)Question 64 of 240
Why does NYC require poultry to be cooked to a higher temperature (165°F) than a whole beef steak (145°F)?
a.Beef never carries any bacteria
b.The color of poultry requires more heat
c.Poultry is denser than beef
d.Poultry more commonly carries pathogens like Salmonella and Campylobacter throughout, requiring a higher temperature to ensure safety
Explanation
Poultry frequently carries Salmonella and Campylobacter and needs 165°F to ensure destruction, while an intact beef steak has pathogens mainly on the surface, which searing addresses, so 145°F suffices. Ground meats fall in between (158°F in NYC) because grinding spreads surface bacteria throughout. Density and color are not the safety basis.
Law Reference: NYC Health Code Article 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
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