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 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
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