Ace the Illinois Food Service Exam 2025 – Serve Up Success Today!

The internal temperature of commercially prepared dishes should reach 165°F (74°C) when served to ensure food safety. This temperature is critical for eliminating harmful bacteria that can cause foodborne illnesses. The U.S. Food and Drug Administration (FDA) establishes this guideline to protect consumers from pathogens such as Salmonella and E. coli, which thrive in food that is not cooked or kept at the proper temperatures.

By reaching at least 165°F, foods such as poultry, stuffed dishes, and reheated items are confirmed to be safe for consumption. This temperature ensures that any harmful microorganisms present are effectively destroyed. In addition to poultry, this temperature is also the standard for leftovers that have been reheated, solidifying its importance in keeping food safe throughout its preparation and service.

On the other hand, the other temperatures listed do not adequately ensure the same level of safety for all food types. For instance, while 145°F (63°C) is suitable for certain meat cuts and fish, it does not meet the safety requirements for poultry or reheated foods. Similarly, 155°F (68°C) and 175°F (80°C) are not appropriate for all dishes and could leave certain high-risk food items vulnerable to bacteria if not cooked or rehe