AAA Food Manager Certification Practice Test

Failing to cook chicken to an internal temperature of 165 degrees F is what type of hazard?

1. Chemical hazard

2. Physical hazard

3. Biological hazard

4. Environmental hazard

The correct answer is: Biological hazard

Failing to cook chicken to an internal temperature of 165 degrees F is considered a biological hazard. This is because undercooked chicken can harbor harmful bacteria such as Salmonella or Campylobacter, which can lead to foodborne illnesses. Cooking chicken to the appropriate temperature effectively kills these pathogens, ensuring the food is safe to eat. Biological hazards are specifically related to living organisms that can contaminate food and harm health, which is precisely the concern when poultry is not cooked thoroughly. While chemical hazards relate to harmful substances that can contaminate food (like pesticides or cleaning agents), and physical hazards pertain to physical objects that could inadvertently enter food (like bones or metal fragments), the specific concern in this case revolves around bacteria and viruses—hence, it's categorized as a biological hazard. Environmental hazards generally refer to contaminants in the surrounding environment that could affect food safety, which is not the issue at hand.