What is the proper safe internal cooking temperature target for poultry per RPS?

• A. 165°F (verify with a calibrated thermometer).
• B. 145°F
• C. 180°F
• D. 155°F

Answer: (A)

The main concept is ensuring chicken and other poultry reach a safe internal temperature to destroy harmful bacteria. 165°F is the target because at that temperature Salmonella and other pathogens are reliably killed, keeping diners safe. In RPS, you verify this with a calibrated thermometer to ensure the reading is accurate and not skewed by a faulty tool. To measure correctly, insert the thermometer into the thickest part of the poultry, avoiding bones, and wait for the reading to stabilize. For whole pieces, check both the breast area and the thigh/drumstick area to confirm even doneness. Temperatures like 145°F or 155°F are not sufficient for poultry safety, and 180°F can overcook the meat; the emphasis is on reaching and confirming 165°F with a properly calibrated thermometer.