What is the minimum temperature that chicken must reach before it can be served?

Chicken must reach a minimum internal temperature of 165°F to ensure it is safe to eat. This temperature is crucial because it effectively destroys harmful bacteria, such as Salmonella and Campylobacter, that can cause foodborne illnesses. Cooking chicken to this temperature ensures that the meat is not only safe but also retains moisture and texture, enhancing the eating experience.

In food safety guidelines, the standard of 165°F is widely accepted and recommended by health authorities, including the USDA. This temperature ensures that all parts of the chicken, including the thickest part of the breast and the innermost part of the thigh and wing, are safe for consumption. The practice of using a food thermometer to check the temperature is essential for maintaining food safety in any food service environment.