Ontario Food Handler Certification Practice Exam

What is the minimum internal temperature for fish to be considered safe?

1. 55°C (131°F)

2. 63°C (145°F)

3. 70°C (158°F)

4. 75°C (167°F)

The correct answer is: 63°C (145°F)

The minimum internal temperature for fish to be considered safe is indeed 63°C (145°F). This temperature is critical because cooking fish to this level effectively kills harmful bacteria and parasites, ensuring that it is safe for consumption. Fish can harbor pathogens that may cause foodborne illness, and reaching this temperature ensures that the fish has been cooked properly and is free from these health risks. In addition to food safety, cooking fish to this temperature helps maintain the best texture and flavor, as it prevents overcooking while ensuring that it is safe to eat. This guideline is established based on food safety standards designed to protect consumers from illness associated with undercooked seafood. Understanding this standard is essential for anyone handling food to ensure that they adhere to safe cooking practices.