Which option correctly lists the safe temperature and hold time for poultry and stuffed meats?

Which option correctly lists the safe temperature and hold time for poultry and stuffed meats?

• A. 160 Degrees for 2 Minutes
• B. 150 Degrees for 5 Seconds
• C. 170 Degrees for 1 Second
• D. 165 Degrees for Less Than One Second

Answer: (D)

Reaching a safe internal temperature is the foundation of cooking poultry and stuffed meats. The established target is 165°F, which reliably inactivates common pathogens like Salmonella. The hold time is essentially instantaneous at that temperature—less than one second—because once the center reaches 165°F, the lethal effect is achieved immediately, and extending the hold adds little safety while potentially hurting quality. Lower temperatures won’t consistently achieve safety for poultry and stuffing, and higher temperatures with longer holds aren’t necessary once the required lethality is reached. So the best practice is to ensure the food hits 165°F with the exposure at that temperature as brief as possible, effectively less than a second.

Reaching a safe internal temperature is the foundation of cooking poultry and stuffed meats. The established target is 165°F, which reliably inactivates common pathogens like Salmonella. The hold time is essentially instantaneous at that temperature—less than one second—because once the center reaches 165°F, the lethal effect is achieved immediately, and extending the hold adds little safety while potentially hurting quality. Lower temperatures won’t consistently achieve safety for poultry and stuffing, and higher temperatures with longer holds aren’t necessary once the required lethality is reached. So the best practice is to ensure the food hits 165°F with the exposure at that temperature as brief as possible, effectively less than a second.