ServSafe Food Handlers Practice Exam

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Ace your ServSafe Food Handler test with interactive practice exams. Tackle multiple-choice questions, each featuring detailed explanations to enhance your understanding and readiness for the Food Handlers certification exam.

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What is the minimum internal cooking temperature for poultry?

  1. 145 degrees for 15 seconds

  2. 155 degrees for 15 seconds

  3. 165 degrees for 15 seconds

  4. 175 degrees for 15 seconds

The correct answer is: 165 degrees for 15 seconds

The correct answer is C: 165 degrees for 15 seconds. This is the minimum internal cooking temperature for poultry recommended by the USDA to ensure that harmful bacteria, such as salmonella, are destroyed. Cooking poultry to this temperature helps to keep consumers safe from foodborne illnesses. Option A (145 degrees for 15 seconds) is the minimum internal cooking temperature for whole cuts of beef, pork, and lamb. Option B (155 degrees for 15 seconds) is the minimum internal cooking temperature for ground meats, such as beef and pork. Option D (175 degrees for 15 seconds) is much higher than necessary and could result in overcooking the poultry.

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