Foodborne IllnessQuestion 7 of 320
A customer orders a grilled salmon fillet and a medium steak. What is the minimum internal cooking temperature for whole seafood and steaks?
a.145°F for 15 seconds
b.155°F for 17 seconds
c.165°F for 15 seconds
d.135°F for 15 seconds
Explanation
Whole muscle seafood, steaks, chops, and shell eggs cooked for immediate service require 145°F for 15 seconds. 155°F applies to ground meat, and 165°F to poultry; 135°F is a holding temperature, not a cooking temperature.
Law Reference: FDA Food Code §3-401.11Practice all 320 questions free — no signup required.
Related questions on this topic
- A manager reheats a pan of leftover rice and beans that was properly cooled. To what internal temperature must it be reheated, and within what time?
- What is the minimum internal cooking temperature and hold time for chicken, turkey, and other poultry?
- A cook is grilling beef hamburger patties for lunch service. What is the minimum internal temperature and time for ground beef?
- The acronym FAT TOM describes the six conditions bacteria need to grow. What do the letters stand for?
- Which of the following is a TCS (Time/Temperature Control for Safety) food that requires strict temperature control?
- A guest becomes ill after eating raw oysters and reports jaundice weeks later. Which of the Big 6 pathogens is a virus most associated with contaminated shellfish and infected food handlers?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against ServSafe Food Protection Manager Exam · How we review