What is the minimum internal temperature for poultry, including whole or ground chicken, turkey, or duck?

The correct answer is based on food safety guidelines that emphasize the importance of cooking poultry to a minimum internal temperature of 165ºF (74ºC). This temperature ensures that harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively destroyed. Cooking poultry to this temperature for at least 15 seconds is crucial in preventing foodborne illnesses and ensuring the safety of those consuming the meat.

When poultry reaches this temperature, it guarantees that the product is safe to eat and reduces the risk of foodborne pathogens which can thrive in undercooked meat. This requirement is well-established in food safety standards and is critical for maintaining high health and safety standards in food preparation and service environments, such as Whataburger. Understanding this minimum temperature is essential for team leaders and staff to ensure that all poultry products are prepared safely and correctly.