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

Cooking chicken to an internal temperature of 165 degrees Fahrenheit is critical for ensuring that harmful pathogens, such as Salmonella and Campylobacter, are effectively killed. When chicken is not cooked to this safe temperature, it can lead to the survival of these bacteria, which can cause foodborne illnesses. This is classified as a biological hazard because it involves living organisms—specifically microorganisms that can cause illness.

Biological hazards are one of the three primary categories of food safety hazards, alongside chemical and physical hazards. In the context of food protection, it is essential to recognize that pathogens are central concerns for food preparation and safety. Therefore, the failure to achieve the necessary temperature during cooking directly exposes consumers to the risk of foodborne diseases, hence categorizing it as a biological hazard.

Understanding biological hazards underscores the importance of following safe cooking guidelines to protect public health effectively.