California eFoodHandlers Practice Exam

What temperature must food be cooked to in order to eliminate harmful bacteria?

1. 145°F (63°C)

2. 155°F (68°C)

3. 165°F (74°C)

4. 175°F (79°C)

The correct answer is: 165°F (74°C)

Cooking food to 165°F (74°C) is essential for effectively eliminating harmful bacteria that can cause foodborne illnesses. This temperature is particularly critical for poultry, such as chicken and turkey, as well as for dishes containing previously cooked foods that are being reheated. At this temperature, the heat penetrates the food sufficiently to kill pathogens including Salmonella and Campylobacter, which are commonly associated with poultry. While other temperatures, such as 145°F and 155°F, are safe for specific types of meat (like fish and ground meat), they do not uniformly ensure the destruction of all harmful bacteria across different food types. Cooking at 165°F provides a higher safety margin, making it the recommended standard for a wide range of foods to protect public health.