In a HACCP example, the minimum internal temperature for chicken breasts is

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Study for the ServSafe For Shop Exam. Utilize multiple-choice questions with explanations and hints. Prepare effectively for your exam!

Multiple Choice

In a HACCP example, the minimum internal temperature for chicken breasts is

Explanation:
In HACCP terms, the key control is cooking food long enough and hot enough to destroy harmful pathogens. For chicken breasts, the minimum safe internal temperature is 165°F, held for at least 15 seconds, and measured in the thickest part with a properly calibrated thermometer. This temperature targets pathogens like Salmonella and Campylobacter that can be present in raw poultry, ensuring they are killed before the meat is served. Why this matters: anything below 165°F isn’t reliably lethal to these bacteria, even if you cook for a short time. Cooking to 170°F or 180°F won’t make it unsafe, but it isn’t the required minimum and can lead to drier meat; the important point is to reach 165°F as the safety threshold.

In HACCP terms, the key control is cooking food long enough and hot enough to destroy harmful pathogens. For chicken breasts, the minimum safe internal temperature is 165°F, held for at least 15 seconds, and measured in the thickest part with a properly calibrated thermometer. This temperature targets pathogens like Salmonella and Campylobacter that can be present in raw poultry, ensuring they are killed before the meat is served.

Why this matters: anything below 165°F isn’t reliably lethal to these bacteria, even if you cook for a short time. Cooking to 170°F or 180°F won’t make it unsafe, but it isn’t the required minimum and can lead to drier meat; the important point is to reach 165°F as the safety threshold.

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