California (CA) Food Handler Practice Exam

Fish is safe to consume when cooked to an internal temperature of 145°F. This temperature ensures that harmful bacteria and parasites that can be present in raw or undercooked fish are effectively killed. Cooking fish to this temperature also helps to maintain its texture and moisture, ensuring that it is palatable and safe.

In contrast, poultry needs to reach a higher safe cooking temperature of 165°F to eliminate pathogens such as Salmonella. Red meat varies depending on the type, with cuts like steaks and roasts needing at least 145°F for safety, but ground beef requires 160°F. Eggs must also reach a minimum temperature of 160°F to ensure any potential bacteria, like Salmonella, are obliterated. Understanding these specific temperature guidelines is crucial for preventing foodborne illnesses.