Ace the Sanitation Certification Challenge 2025 – Get Sparkling Success!

The correct cooking temperature for fish to effectively eliminate parasites is 145°F. At this temperature, harmful microorganisms, including parasites, are significantly reduced, ensuring that the fish is safe to eat. This is particularly crucial for certain types of fish that may harbor parasites, such as sushi-grade fish or those served undercooked.

Cooking fish to 145°F is a standard recommended practice by food safety organizations. It is important to ensure that the internal temperature reaches this point throughout the entire piece of fish to guarantee safety. Cooking at lower temperatures, such as 135°F, 125°F, or even 165°F, may not specifically address the issue of parasites in the same way as 145°F does, even though they are safe temperatures for cooking other types of food. Thus, reaching 145°F is both an assurance for the elimination of parasites and in accordance with food safety guidelines for fish preparation.