Ontario Food Handler Certification Practice Exam

The recommended safe cooking temperature for poultry is 75°C. This temperature is essential as it ensures that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed. Cooking poultry to at least this temperature significantly reduces the risk of foodborne illness. It is important for food handlers to monitor the internal temperature of poultry using a food thermometer, as visual cues alone are not reliable indicators of safety. While other temperatures listed may seem adequate for different types of food, 75°C specifically meets the requirements set by food safety guidelines for poultry, making it the correct choice.