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.155°F for 17 seconds
b.135°F for 15 seconds
c.145°F for 15 seconds
d.165°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.
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