ServSafe Food Handlers Practice Exam

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Ace your ServSafe Food Handler test with interactive practice exams. Tackle multiple-choice questions, each featuring detailed explanations to enhance your understanding and readiness for the Food Handlers certification exam.

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What is the minimum internal cooking temperature for seafood?

  1. 145 degrees for 15 seconds

  2. 135 degrees for 15 seconds

  3. 155 degrees for 15 seconds

  4. 165 degrees for 15 seconds

The correct answer is: 145 degrees for 15 seconds

Seafood should be cooked to a minimum internal temperature of 145 degrees Fahrenheit for at least 15 seconds in order to ensure it is safe to eat. This temperature is important to kill any potential harmful bacteria and pathogens that may be present in the seafood. Option B is incorrect because 135 degrees Fahrenheit is not high enough to ensure the safe cooking of seafood. Option C and D are also incorrect as both temperatures are higher than necessary for cooking seafood and may lead to overcooking and potentially affecting the quality of the seafood.

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