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Question:

A dish that contains ground poultry as an ingredient should be cooked to what minimum internal temperature?

A 165°F (74°C) for <1 second (instantaneous)
explanation

All poultry (chicken, turkey, duck) should be cooked to an internal temperature of 165°F. There is no time requirement - it only needs to reach this temperature for a moment. Other ground meats and fish should be cooked to 155°F for 17 seconds. But because this example includes poultry, it must be cooked to 165°F. Other foods that should be cooked to 165°F (74°C) for <1 second (Instantaneous):
Poultry—including whole or ground chicken, turkey, or duck
Stuffing made with fish, meat, or poultry
Stuffed meat, seafood, poultry, or pasta
Dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their required minimum internal temperatures)