Ontario Food Handler Certification Practice Exam

What is the safe temperature for Poultry (whole)?

1. 65°C for at least 15 seconds

2. 74°C for at least 15 seconds

3. 82°C for at least 15 seconds

4. 90°C for at least 15 seconds

The correct answer is: 82°C for at least 15 seconds

When cooking whole poultry, it is essential to ensure that it reaches the safe internal temperature of 74°C. This temperature is critical for effectively killing harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry. Cooking poultry to this temperature ensures that the meat is safe to eat and minimizes the risk of foodborne illnesses. While the other temperature options might seem adequate in other cooking contexts or for different types of food, they do not apply specifically to whole poultry. Each food item has its own recommended safe cooking temperatures based on its unique characteristics, such as density and the variety of pathogens it might harbor. Thus, aiming for anything below 74°C does not provide the necessary safety assurance for poultry products, highlighting the importance of following established food safety guidelines.