Which two hazards are commonly controlled by cooking and hot holding in chicken?

• A. Listeria monocytogenes and Bacillus cereus
• B. Staphylococcus aureus and Shigella
• C. Salmonella and Campylobacter
• D. Norovirus and Clostridium perfringens

Answer: (C)

Cooking chicken to a safe internal temperature and keeping hot-held poultry at a proper holding temperature targets the bacterial hazards most commonly found in poultry. Salmonella and Campylobacter are typical contaminants in raw chicken, and both are killed by thorough cooking (reaching about 165°F throughout). Once the food is hot-held at or above about 140°F, any survivors are prevented from multiplying, greatly reducing the risk of illness during service.

Other options are less aligned with chicken as the primary heat-controlled hazards. For example, some toxins from Staphylococcus aureus can endure heat, so cooking won’t eliminate those toxins if they were formed before cooking; Shigella is more often linked to hygiene issues than to chicken as a major vehicle; Listeria and Bacillus cereus are more commonly concerns in other foods. Norovirus is a viral hazard largely addressed by preventing contamination and good hygiene rather than by the hot-holding concept alone.