Poultry Judging Practice Test 2026 – 400 Free Practice Questions to Pass the Exam

Question: 1 / 515

What is the critical temperature that chicken carcasses must be reduced to post processing?

30 F

35 F

40 F

The critical temperature that chicken carcasses must be reduced to after processing is 40°F. This temperature is essential for inhibiting the growth of pathogenic bacteria, which can multiply rapidly at higher temperatures. By cooling chicken carcasses quickly and thoroughly to 40°F or below, food safety is significantly enhanced, thus reducing the risk of foodborne illnesses.

Maintaining this guideline is part of the Hazard Analysis and Critical Control Points (HACCP) system, which focuses on preventing hazards in food production. The process of cooling to 40°F needs to happen promptly after processing to ensure that chicken products are safe for consumption and can be stored properly without spoilage.

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