At what minimum temperature must poultry be cooked to effectively kill bacteria?

Cooking poultry to a minimum internal temperature of 165 degrees Fahrenheit is critical in ensuring food safety. At this temperature, pathogenic bacteria such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed. This temperature is established based on food safety guidelines to prevent foodborne illness.

Cooking poultry to this required temperature helps ensure that it is safe for consumption, minimizing the risk to diners. It's important in back-of-house operations to maintain strict adherence to these standards during meal preparation to ensure not only the safety of the food being served but also to comply with health regulations.

While the other temperature options may be sufficient for different types of meats or may even render some bacteria inactive, they do not meet the specific safety needs for poultry, which requires that minimum internal temperature to be considered safe to eat.