What is the accepted minimal internal temperature for cooked poultry, stuffed products, leftovers, and dressing?

The accepted minimal internal temperature for cooked poultry, stuffed products, leftovers, and dressing is 165 degrees Fahrenheit. This temperature is crucial for food safety as it effectively kills harmful bacteria and pathogens that can cause foodborne illnesses, particularly those associated with poultry, such as Salmonella and Campylobacter.

Cooking to this temperature ensures that not only the meat but also any stuffing or components that may be included within the poultry reach a safe level to eliminate the risk of foodborne disease. It's important to use a food thermometer to verify that this internal temperature has been achieved, especially when preparing meals for large groups, such as in food service settings.

Maintaining proper cooking temperatures is a fundamental practice in the Army Food Service Program, which emphasizes the importance of food safety to protect personnel's health and wellbeing. Adhering to this temperature guideline helps ensure that meals are both safe to eat and of high quality.