Question

1. 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 a minimum internal temperature of 165°F (74°C) to kill harmful bacteria 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).