New York City Food Protection Practice Test

What is the maximum temperature for holding smoked fish?

1. 32°F

2. 38°F

3. 41°F

4. 45°F

The correct answer is: 38°F

The maximum temperature for holding smoked fish is set at 38°F because maintaining this temperature helps ensure the safety and quality of the fish. Smoked fish is a potentially hazardous food due to its moisture and nutrient content, which can make it susceptible to bacteria if not stored at the proper temperature. Keeping smoked fish at or below 38°F hinders the growth of pathogens such as Listeria monocytogenes, which is particularly important considering that smoked fish is often eaten without further cooking. By adhering to this temperature guideline, food service operators can prevent foodborne illnesses and maintain the integrity of the smoked fish. The temperatures above this, such as 41°F and 45°F, would allow for a more rapid growth of bacteria, increasing the risk of foodborne illness. Keeping smoked fish above 38°F would not provide the necessary safety measures for this sensitive product.