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When it comes to high-risk foods, such as chicken, it is important to ensure they are cooked to the correct internal core temperature. This is the temperature at which any bacteria that may be present in the food has been killed. The internal core temperature for chicken should be between **74°C and 82°C** .
Cooking chicken to an internal temperature of **165 degrees F or 75 degrees C** is recommended by many health organizations . This is to destroy bacteria that can cause food poisoning. If cooking frozen raw chicken in a microwaveable meal, follow cooking directions carefully .
It is important to note that the internal core temperature of chicken can be measured using a meat thermometer .
Here are some websites that discuss High-risk Foods, Such As Chicken, Should Be Cooked To An Internal Core Temperature Of:
1. [foodsafety.gov](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures)
2. [cdc.gov](https://www.cdc.gov/foodsafety/chicken.html)
3. [teacherscollegesj.org](https://teacherscollegesj.org/why-is-cooked-chicken-a-high-risk-food/)
4. [lakhiru.com](https://lakhiru.com/high-risk-foods-such-as-chicken-should-be-cooked-to-an-internal-core-temperature-of/)
