ServSafe Manager Practice Exam

What is the minimum internal cooking temperature for chicken breasts?

1. 150°F (65.5°C) for 15 seconds

2. 165°F (74°C) for 15 seconds

3. 160°F (71°C) for 10 seconds

4. 175°F (79.4°C) for 20 seconds

The correct answer is: 165°F (74°C) for 15 seconds

The minimum internal cooking temperature for chicken breasts is 165°F (74°C) for at least 15 seconds. This temperature is crucial because it effectively kills harmful pathogens, such as Salmonella and Campylobacter, that are often present in poultry. Ensuring that chicken reaches this temperature is essential for food safety and helps prevent foodborne illnesses. The 15-second hold time at this temperature allows for an additional level of assurance that the meat has been sufficiently heated throughout, not just at the surface. In contrast, the other temperature options do not meet the safety requirements for cooking chicken. Cooking chicken at a lower temperature or for shorter periods risks leaving pathogens alive, which can lead to foodborne illness. It’s important to always adhere to established cooking temperatures to maintain food safety and protect public health.