Question

examinee dawkins_javontae
exam access code 46m1 - 4254 - 2d9h - 4v37
course servsafe food handler course and assessment
exam session number 731965
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question 16 of 45

1. ground duck must be cooked to an internal temperature of

135°f (57°c)
145°f (63°c)
155°f (68°c)
165°f (74°c)

Explanation:

Ground duck, like other ground - poultry, needs to be cooked to a high enough temperature to kill harmful bacteria. The recommended internal cooking temperature for ground poultry is 165°F (74°C) to ensure food safety.

Answer:

D. 165°F (74°C)