What is the minimum internal temperature that raw poultry should be heated to before serving?

Explanation: Poultry requires a higher internal cooking temperature than most of the other TCS foods and should be cooked to an internal temperature of 165°F. "Poultry" includes whole or ground chicken, turkey, or duck. The reason poultry must be cooked to a higher temperature is due to the threat of salmonella bacteria. Salmonella is very hard to kill and can tolerate higher temperatures than other pathogens. Some other foods also require a minimum internal cooking temperature of 165°F for the same reason, they are: • Stuffing made with fish, meat, or poultry • Stuffed meat, seafood, poultry, or pasta • Dishes that include leftovers made from ingredients that are TCS foods The "7th Edition ServSafe Manager" textbook (as well as some earlier editions) state that poultry should be cooked to an internal temperature of 165°F for 15 seconds. However, due to updates in the FDA Food Code made after the publication of the 7th Edition, the amount of time has been reduced to "less than 1 second, or instantaneous". This information is available in 7th Edition ServSafe Manager books purchased after October 2017 in the form of supplements. For all ServSafe Manager exams issued in 2019 and 2020, the internal cooking temperature of raw poultry (and the other 3 example foods above) should be memorized as "165°F for less than 1 second or instantaneous".