New York City Food Protection Practice Test

What is the specific temperature requirement for smoked fish?

1. 35°F

2. 38°F

3. 41°F

4. 45°F

The correct answer is: 38°F

The correct temperature requirement for smoked fish is 38°F. This temperature is crucial because smoked fish is considered a potentially hazardous food, meaning that it can support the growth of pathogenic bacteria if not kept at the proper temperature. Maintaining smoked fish at or below 38°F helps to inhibit the growth of harmful microorganisms, ensuring food safety and preventing foodborne illnesses. This temperature control is particularly important because smoked fish is often stored and served cold, and any deviation from recommended temperatures can lead to spoilage or unsafe eating conditions. Thus, 38°F is the optimal temperature that strikes a balance between preserving the quality of the fish and maintaining food safety standards.