Certified Professional Food Safety (CP-FS) Practice Exam

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Prepare for the Certified Professional Food Safety (CP-FS) Exam with structured questions, flashcards, and detailed explanations. Boost your food safety knowledge and ace the exam!

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What is the minimum internal temperature for cooking poultry to ensure food safety?

145°F
165°F
160°F
155°F

The correct answer is: 165°F

The minimum internal temperature for cooking poultry to ensure food safety is 165°F. This temperature is critical because it is the point at which harmful bacteria, such as Salmonella and Campylobacter, are destroyed, reducing the risk of foodborne illnesses. Proper cooking at this temperature ensures that the meat is safe to consume by effectively killing pathogens that can cause serious health issues. Although the other temperatures listed may be appropriate for different types of meat or non-poultry items, poultry specifically requires this higher temperature due to the specific bacteria often associated with it. Ensuring that poultry reaches an internal temperature of 165°F helps to confirm that it is safe for consumption, providing necessary protection against illnesses related to undercooked poultry.