New York City Food Protection Practice Test

What is the maximum temperature allowed for smoked fish storage?

1. 34°F

2. 38°F

3. 40°F

4. 42°F

The correct answer is: 38°F

The maximum temperature allowed for smoked fish storage is 38°F. Smoked fish is considered a potentially hazardous food because it can support the growth of bacteria if not stored correctly. Keeping smoked fish at 38°F or lower helps to inhibit bacterial growth and preserve the quality of the fish. Smoked fish can contain critical microorganisms that thrive at slightly higher temperatures, so maintaining storage at 38°F is essential to ensure food safety. In many food safety regulations, fish products, particularly those that are smoked, need to be kept under stringent temperature controls to mitigate risks of foodborne illness. Other temperatures listed, such as 34°F, 40°F, and 42°F, do not meet the optimal safety standards for storing smoked fish. While 34°F is indeed cool enough, the best practice for most situations is to keep it at or below 38°F to ensure a balanced approach between quality and safety, respecting the guidelines for food storage in a professional kitchen or food service establishment.