What is the maximum internal temperature for cooked poultry, according to food safety guidelines?

The maximum internal temperature for cooked poultry, according to food safety guidelines, is 165°F. This temperature is essential because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed. Cooking poultry to this temperature minimizes the risk of foodborne illness and secures the safety of the food being served.

Food safety guidelines recommend using a food thermometer to accurately measure the internal temperature of poultry, making it critical for both home cooks and food service professionals to adhere to this standard. It’s also emphasized that the thickest part of the poultry should reach this temperature to ensure that all parts are safe for consumption.