Ontario Food Handler Certification Practice Exam 2025 – Your All-in-One Guide to Exam Success!

Using a thermometer to ensure poultry reaches an internal temperature of 165°F is the most accurate method to confirm it is cooked adequately. This temperature is important because it is the point at which harmful bacteria, such as Salmonella and Campylobacter, are effectively killed, reducing the risk of foodborne illness.

While other methods, such as checking the color of the skin, the clarity of the juices, or tasting the meat may indicate doneness to some extent, they are not as reliable as using a thermometer. Skin color can be affected by cooking methods and is not always a clear indicator of safety. Similarly, juices might run clear even if the meat is undercooked, and tasting could pose a risk if the poultry hasn't reached a safe temperature, making the thermometer the best tool for ensuring food safety.