Utah Food Safety Practice Test 2025 - Free Food Safety Practice Questions and Study Guide

Cooking food items to 165 degrees Fahrenheit is crucial for ensuring that pathogens are effectively killed, reducing the risk of foodborne illness. Poultry, which includes chicken, turkey, and any other birds, is particularly susceptible to Salmonella and Campylobacter bacteria, both of which can cause serious illness if ingested. Similarly, meat stuffing is often cooked inside poultry and can absorb potentially harmful juices from the bird, so it must reach the same temperature to be safe. Reheated foods also need to reach this temperature to ensure that any pathogens introduced during storage or handling are eliminated.

The other food items have different safe cooking temperature guidelines. Ground meats and eggs not served immediately usually require lower temperatures, while fish and intact meats have their own specified temperatures, often lower than 165 degrees. Also, eggs for immediate serving can be cooked to a safe temperature of 145 degrees. This distinction is important for food safety practices within Utah and is applicable nationwide for safe food handling.

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