Sources

Source register

For storage and reheating decisions, start with raw chicken in the fridge, cooked leftovers, and microwave reheating. Each guide links its primary official source at the point of use.

FoodSafety.gov

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

USDA FSIS

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

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

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

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.

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.