Library · Cooking temperatures · Federal model code
What is the minimum internal cooking temperature for poultry?
Verified answer
165°F measured at the thickest part, held for an instant. The same applies to stuffed meats and stuffing containing meat. Ground beef is a separate requirement at 155°F for 17 seconds, and reheating for hot holding is separate again at 165°F for 15 seconds (3-403.11) — carrying one number across categories is a common handbook error.
Commonly wrong
A single "165°F for all meat" rule, or applying the reheating hold time to cooking poultry.
Citation and review
| Authority | FDA Food Code 3-401.11; 3-403.11 |
|---|---|
| Edition | 2022 |
| Jurisdiction | Federal model code |
| Finding type | Non-conformance |
| Severity | Safety-critical |
| Contributor credential | CP-FS |
| Reviewed | Review pending |