New York City Food Protection Practice Test

Fish, shellfish, lamb, and other meats should be cooked to a minimum temperature of what?

1. 145°F

2. 150°F

3. 140°F

4. 165°F

The correct answer is: 140°F

The minimum cooking temperature of 145°F is essential for ensuring the safety of fish, shellfish, lamb, and other meats. Cooking these products to this temperature effectively kills harmful bacteria and parasites that can lead to foodborne illnesses. For fish and shellfish, reaching this temperature allows the proteins to break down appropriately, resulting in a safe and desirable texture. Similar applications apply to lamb and other cuts of meat, which also benefit from cooking to this specified temperature for safety and quality. This temperature standard is supported by health guidelines, emphasizing that cooking meat to at least 145°F makes it safe for consumption, while also preserving flavor and texture. In contrast, options indicating lower temperatures do not meet recommended safety practices and could leave food vulnerable to pathogens. As such, understanding and applying the correct minimum internal temperature is crucial for food safety in cooking practices.