Time & Temperature (NYC)Question 72 of 240
Fish that will be cooked must reach a minimum internal temperature of 145°F. What is required instead for fish that will be served raw (like sushi)?
a.It must be held at 140°F
b.It must be frozen to required parameters to destroy parasites before raw service
c.It must be cooked to 165°F
d.Nothing special is required
Explanation
Fish intended to be cooked must reach 145°F, but fish served raw or undercooked must first be frozen to specified time-temperature parameters (for example, -4°F for 7 days or colder for a shorter time) to destroy parasites like Anisakis. Cooking to 165°F is a poultry requirement, not for raw fish. Approved suppliers often provide documentation of the required freezing.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
Related questions on this topic
- Commercially processed, ready-to-eat food (such as canned chili) that is being heated for hot holding must reach at least:
- A NYC supervisor sets up a system to monitor cooking, cooling, holding, and reheating temperatures. This documentation is best described as:
- A cook needs to cool a large pot of stock quickly to meet NYC limits. The most effective single step is to:
- A large pan of lasagna is left to cool covered on a prep table for 3 hours before refrigerating. What is the NYC time-temperature problem?
- A NYC deli holds tuna salad on a self-serve bar packed in ice. For this to keep the food safe, the ice must:
- Whole-muscle roasts (like a beef roast) may be cooked using lower temperatures held for longer times. This is allowed because:
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against NYC Food Protection Certificate Exam · How we review