ServSafe Food Handlers Practice Exam 2025 - Free Practice Questions and Study Guide

Cooking food to a minimum internal temperature of at least 165°F is essential for food safety because this temperature is effective in killing harmful bacteria and viruses that can cause foodborne illnesses. Many types of poultry, such as chicken and turkey, as well as dishes that contain these proteins, are particularly susceptible to pathogens like Salmonella and Campylobacter.

By ensuring that food reaches at least this temperature, you increase the safety of the food being served, minimizing the risk to consumers. This temperature is set by guidelines from food safety authorities like the USDA, which aim to protect public health.

The other temperatures listed either do not ensure the same level of safety or pertain to different food items that require specific cooking temperatures. For example, food cooked below 140°F does not sufficiently kill pathogens, while temperatures like 200°F or above are generally unnecessary for many foods and may lead to overcooking or drying out the product.