What temperature must poultry reach to be safe?

Poultry must be cooked to a minimum internal temperature of 75°C (167°F) to ensure it is safe for consumption. This temperature must be maintained for a sufficient duration to effectively kill harmful bacteria. Always use a food thermometer to measure the internal temperature, focusing on the thickest part of the poultry.

How can I prevent cross-contamination when handling raw poultry?

To prevent cross-contamination when handling raw poultry, always wash hands, utensils, and surfaces after coming into contact with raw poultry. Use separate cutting boards for raw poultry and other foods to prevent juices from raw poultry from contaminating other foods. Avoid rinsing raw poultry, as this can spread bacteria.

What are the safe cooking guidelines for poultry?

Q: What are the safe cooking guidelines for poultry?

To ensure poultry is safe to eat, it must be cooked to reach an internal temperature of at least 75°C (167°F). This temperature ensures that harmful bacteria such as Campylobacter Jejuni and Salmonella are destroyed. It is essential to use a food thermometer to accurately check the internal temperature to guarantee safety.