California eFoodHandlers Practice Exam 2025 – All-in-One Guide to Ensure Exam Success!

Cooking chicken to an internal temperature of 165°F (74°C) is considered the safest method due to its effectiveness in killing harmful bacteria that can lead to foodborne illnesses, such as Salmonella and Campylobacter. These pathogens are commonly associated with poultry and can survive at lower temperatures, which is why reaching 165°F is critical.

At this temperature, the meat becomes safe to eat, as the heat effectively denatures proteins and disrupts cellular functions in bacteria, leading to their destruction. Additionally, this temperature applies not just to chicken but to all poultry products, ensuring a consistent standard for food safety.

Other temperatures presented in the options, such as 150°F, 180°F, and 140°F, do not provide the same level of safety. These lower temperatures may not be sufficient to eliminate bacteria within a short cooking time, which increases the risk of foodborne illness. Conversely, while 180°F is safe, it can lead to overcooking and dryness in the chicken, making it less desirable from a culinary perspective. Thus, 165°F strikes the right balance between safety and quality.