What is the minimum safe internal cooking temperature for all poultry (e.g., chicken, turkey) to ensure foodborne pathogens are destroyed?
✓ Correct Answer: Option C
Poultry should always be cooked to a minimum internal temperature of 165°F (74°C) to kill harmful bacteria like Salmonella and Campylobacter.
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This 3-level Life Skills & Safety question from the Food Safety topic is part of BrainForge Quiz's free exam preparation library. Each question includes the correct answer and a detailed explanation to help you understand the underlying concept, not just memorize the answer.
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