ServSafe Food Handlers Practice Exam

Disable ads (and more) with a membership for a one time $2.99 payment

Prepare for the ServSafe Food Handlers Exam with detailed multiple-choice questions, flashcards, and comprehensive explanations to help you pass your certification smoothly!

Start Multiple Choice Practice Test
Start Flash Cards

Each practice test/flash card set has 50 randomly selected questions from a bank of over 500. You'll get a new set of questions each time!

Practice this question and more.

What is the minimum internal cooking temperature for poultry?

  1. 155°F for 15 seconds

  2. 145°F for 3 minutes

  3. 165°F for 15 seconds

  4. 135°F

The correct answer is: 165°F for 15 seconds

Poultry, including chicken and turkey, must be cooked to a minimum internal cooking temperature of 165°F for at least 15 seconds to ensure that any harmful bacteria, such as salmonella, are killed. Option A is incorrect because it is not the recommended temperature for poultry and may not fully eliminate bacteria. Option B is also incorrect because while 145°F is a safe temperature for pork and beef, it is not hot enough to fully cook poultry. Option D is a dangerously low temperature and should not be used to cook poultry.

More Questions Like This