California eFoodHandlers Practice Exam

Poultry is considered a potentially hazardous food because it is highly susceptible to bacterial growth if not stored or cooked properly. Unlike frozen vegetables, dried fruits, or canned goods, which are either preserved through freezing, dehydration, or canning processes that limit microbial growth, poultry contains moisture and protein that can support the rapid growth of pathogens such as Salmonella and Campylobacter. These bacteria can multiply at temperatures between 41°F and 135°F, making the proper handling and cooking of poultry crucial to food safety. This is why special care must be taken when dealing with raw poultry to prevent foodborne illnesses.