What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F. This temperature is critical for ensuring that harmful bacteria, such as Salmonella and Campylobacter, which are often associated with poultry, are effectively killed. Cooking poultry to this temperature helps prevent foodborne illnesses and ensures that the product is safe for consumption. It is important to measure the temperature using a food thermometer in the thickest part of the meat, avoiding bone, to ensure an accurate reading. This level of temperature is recommended by the USDA and food safety guidelines, making it essential for food safety practices in any food service environment, including Chipotle.