Food safety in numbers Food editor Sheryl Julian tests her knowledge and earns a ServSafe certificate after completing a Massachusetts Restaurant Association course and exam ← Related Article Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page Test your knowledge of food safety. What is the temperature of cooked poultry? 165 degrees 180 degrees 185 degrees What does HACCP stand for? Health Analysis Criteria for Contaminated Parts Hazard Analysis Critical Control Point High-risk Adults Can Contract Pathogens What is the temperature to hold hot food? 135 degrees or higher 170 degrees or higher 110 degrees or higher What is the temperature of hand-washing water? As hot as you can stand At least 110 degrees 98.6 degrees What does PIC stand for? Person in charge Pathogens in cross-contamination Physical indication of contamination At what temperature is cold food safe? 30 degrees 50 degrees 41 degrees Source: Massachusetts Restaurant Association; Credit: Dan Schultz, Jesse Nunes, Alexa McMahon, Sheryl Julian/Globe Staff