Chicken Temp Guide

Sources

Sources

Every safety fact on Chicken Temp Guide traces back to a public U.S. government page. This register lists each source and the guidance used on this site.

Source register

Use the temperature reference by cut for minimums, the thermometer placement guide for measurement, and the whole-chicken checklist for multiple readings.

FoodSafety.gov

Cook to a Safe Minimum Internal Temperature ↗

https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures

Official page date
Nov 21, 2024 (reviewed)
What we use
Poultry uses the home-cooking minimum of 165°F (74°C).
Source excerpt
“165°F (74°C)”
Scope
U.S. home cooking; all poultry and stuffing.
Used in checker logic
Published temperature minimum only.

USDA FSIS

Safe Minimum Internal Temperature Chart ↗

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart

Official page date
Date not confirmed in the retrieved excerpt
What we use
All poultry uses 165°F. The chart displays 73.9°C as its Celsius equivalent.
Source excerpt
“All Poultry”
Scope
Home-cooking minimums. The red-meat rest rule is not the poultry rule.
Used in checker logic
Published temperature minimum only.

USDA FSIS

Food Thermometers ↗

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-thermometers

Official page date
Date not confirmed in the retrieved excerpt
What we use
Use a food thermometer and place its sensing area correctly; thin pieces can be measured from the side.
Source excerpt
“the probe must be inserted in the side of the food”
Scope
Thermometer selection and placement. Follow manufacturer instructions.
Used in checker logic
No, explanatory guidance only.

USDA FSIS

Chicken from Farm to Table ↗

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/chicken-farm-table

Official page date
Sep 30, 2024 (updated)
What we use
Check whole poultry in the thickest breast and innermost thigh and wing. Color does not replace a thermometer.
Source excerpt
“safe minimum internal temperature of 165°F”
Scope
Chicken preparation and handling guidance.
Used in checker logic
No, explanatory guidance only.

USDA FSIS

The Color of Meat and Poultry ↗

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/color-meat-and-poultry

Official page date
Date not confirmed in the retrieved evidence
What we use
Oven gases, smoke, nitrates or nitrites, and bone pigments can affect poultry color. Use a thermometer rather than color.
Source excerpt
“Chemical changes occur during cooking.”
Scope
Color of poultry, including cooked poultry.
Used in checker logic
No, explanatory guidance only.

Which sources are not used?

  • FSIS Revised Appendix A, a cooking guideline for meat and poultry processors. Its time and temperature tables aren't used on this site.
  • Recipe sites, brand temperature charts, and forum posts. They aren't used for safety facts.