What is the minimum internal cooking temperature for fish and seafood for 15 seconds?

Unlock all questions

This demo includes only 20 questions. Upgrade to access hundreds of questions, flashcards, exam simulations, and disable ads.

Full question bankExam simulationsFlashcards
From $24.99Unlock all

Study for the ServSafe For Shop Exam. Utilize multiple-choice questions with explanations and hints. Prepare effectively for your exam!

Multiple Choice

What is the minimum internal cooking temperature for fish and seafood for 15 seconds?

Explanation:
Heat fish and seafood to 145°F (63°C) and hold for 15 seconds. This is the minimum temperature and time needed to destroy pathogens and parasites in seafood while keeping quality reasonably intact. The 15-second hold makes sure the heat penetrates to the thickest part of the product. Other temperatures are used for different foods or cooking situations (poultry, reheating, etc.), so they don’t apply to fish and seafood.

Heat fish and seafood to 145°F (63°C) and hold for 15 seconds. This is the minimum temperature and time needed to destroy pathogens and parasites in seafood while keeping quality reasonably intact. The 15-second hold makes sure the heat penetrates to the thickest part of the product. Other temperatures are used for different foods or cooking situations (poultry, reheating, etc.), so they don’t apply to fish and seafood.

More Multiple Choice Questions
Subscribe

Get the latest from Passetra

You can unsubscribe at any time. Read our privacy policy