Question

online examination
examinee: avenga, natalie
exam access code: 48d1 u852 - 8725 - 48c8
course: servsafe food handler course and assessment
exam session number: 731985
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question 26 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, should be cooked to an internal temperature of 165°F (74°C) to ensure harmful bacteria are killed.

Answer:

D. 165°F (74°C)