AAA Food Manager Certification Practice Test

Seafood, fish, crab, and whole meats like steak or pork chops should be cooked to what minimum temperature?

1. 135 degrees F for at least 15 seconds

2. 145 degrees F for at least 15 seconds

3. 155 degrees F for at least 15 seconds

4. 165 degrees F for at least 15 seconds

The correct answer is: 145 degrees F for at least 15 seconds

The minimum internal cooking temperature for seafood, fish, crab, and whole meats such as steak or pork chops is 145 degrees Fahrenheit for at least 15 seconds. Cooking these items to this temperature ensures that harmful bacteria and pathogens are effectively killed, making the food safe to eat. For seafood and whole cuts of meat, maintaining this specific temperature allows for sufficient heat penetration while preserving the quality and taste of the item. Cooking to this temperature helps to ensure that the food is juicy and flavorful without being overcooked. Understanding proper temperatures for different categories of food is crucial in food safety management, as it directly impacts the prevention of foodborne illnesses. Thus, the choice of 145 degrees F is aligned with safety standards established by food safety authorities.