Final answer:
Chicken must be cooked to an internal temperature of 165°F for at least 15 seconds to kill bacteria, ensuring food safety.
Step-by-step explanation:
To ensure that chicken is safe to eat by killing bacteria, it should be cooked to an internal product temperature of 165°F or higher for at least 15 seconds. This recommendation is based on food safety standards that are designed to prevent foodborne illnesses, as most harmful bacteria, including salmonella and E. coli, are destroyed at this temperature. It's important to use a food thermometer to accurately measure the internal temperature of the chicken to ensure it's reached the safe temperature threshold.