What is the minimum internal cooking temperature and hold time for chicken, turkey, and other poultry?
a.175°F for 10 seconds (stuffing)
b.165°F for <1 second (instantaneous)
c.145°F for 15 seconds, chicken
d.155°F for 17 seconds, turkey
Explanation
Poultry is cooked to 165°F for <1 second (instantaneous) — chicken, turkey, duck, every cut light or dark — because poultry commonly carries Salmonella and Campylobacter. 145°F for 15 seconds is the whole-cut and seafood rule, so it is wrong for chicken, and 155°F for 17 seconds is the ground-meat rule, so it is wrong for turkey. Stuffing cooked inside a bird also takes 165°F, not 175°F for 10 seconds, which is not a Food Code standard at all.
Law Reference: FDA Food Code §3-401.11Practice all 500 questions free — no signup required.
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