Question

please note: leaving this page before submitting your assessment will result in failing this attempt. if you exceed the number of allowed attempts, you will be locked out of your course and required to re-register. 39) a food handler cooks chicken to an internal temperature of 155°f (68°c) for 20 seconds. why should they not serve this chicken? a) the chicken should have been cooked to 145°f (63°c). b) the chicken should have an internal temperature of 165°f (74°c). c) the chicken was not 155°f degrees for 15 seconds. d) they can serve the chicken, as the internal temperature should be 155°f.

Explanation:

Safe cooking guidelines for poultry (like chicken) require an internal temperature of 165°F (74°C) to kill harmful pathogens such as Salmonella and Campylobacter. The temperature of 155°F (68°C) is insufficient for safe consumption of chicken.

Answer:

b) The chicken should have an internal temperature of 165°F (74°C).