Food Manager Practice Exam

What should fish be cooked to in order to kill harmful parasites?

1. 125 degrees F

2. 145 degrees F

3. 155 degrees F

4. 165 degrees F

The correct answer is: 145 degrees F

Cooking fish to an internal temperature of 145 degrees Fahrenheit is essential for killing harmful parasites that may be present in the flesh. This temperature is recommended by food safety guidelines because it ensures that the fish is cooked thoroughly enough to eliminate any potential parasites, such as Anisakis, which can pose health risks to humans. Cooking at this temperature also helps to preserve the texture and flavor of the fish, as cooking it below this threshold might not be sufficient to eradicate these harmful organisms. Additionally, it's crucial to ensure that the fish reaches this internal temperature throughout, not just at the surface, to guarantee that any parasites present are effectively neutralized. This practice is a significant part of food safety standards that aim to prevent foodborne illnesses associated with undercooked seafood.