Question

online examination
examinee\troberts brooklyn
exam access code\t9011 - l2e6 - 2s42 - 44j3
course\tservsafe food handler course and
\tassessment
exam session number\t731965

mark for review\tquestion 25 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:

In food safety (related to Medicine and Health in Natural Science), ground duck (a type of ground meat, and ground meats from poultry or with higher risk of pathogens) must be cooked to an internal temperature of 165°F (74°C) to ensure safety from harmful bacteria. The options 135°F, 145°F, and 155°F are for other types of foods (e.g., 135°F for commercially processed, 145°F for whole cuts of meat, 155°F for ground beef/pork/lamb), but ground duck requires the highest among these for safety.

Answer:

165°F (74°C) (the option with "165°F (74°C)")