Final answer:
Poultry and ground poultry must be cooked to an internal temperature of 165°F for 15 seconds to ensure safe consumption, as verified with a meat thermometer.
Step-by-step explanation:
To ensure poultry (chicken, turkey) and ground poultry is safely cooked and fit for consumption, it must be heated to an internal temperature that is sufficient to kill harmful bacteria. According to safety guidelines, poultry should be heated to 165°F for 15 seconds. This cooking temperature is critical in preventing foodborne diseases by making sure any dangerous bacteria present in the food are destroyed.
When measuring the temperature, it is advisable to use a meat thermometer to verify that poultry has reached the safe internal temperature. Foods contaminated with bacteria can lead to failure of temperature control, which allows for rapid multiplication of bacteria, particularly in the temperature danger zone between 40°F and 140°F. Perishable foods left within this temperature range for more than two hours should be discarded to prevent the risk of foodborne illness.
Therefore, the correct answer to the question, 'In order to be properly cooked for safe eating, poultry (chicken, turkey) and ground poultry must be heated to _____°F for ___ seconds/minutes?' is c) 165°F for 15 seconds.