Ontario Food Handler Certification Practice Exam 2026 - Free Food Handler Certification Practice Questions and Study Guide

The minimum internal temperature for fish to be considered safe is 63°C (145°F). This temperature is critical because it ensures that any harmful bacteria or parasites that may be present in the fish are effectively killed, thus reducing the risk of foodborne illnesses. Cooking fish to this temperature allows for a safe consumption experience while also retaining the quality and texture of the fish.

Ensuring that the fish reaches this specific internal temperature is part of safe food handling practices, which align with public health standards. This not only applies to fish but to other types of seafood as well, illustrating the importance of temperature in food safety across various food items. Maintaining appropriate cooking temperatures is vital in a food service setting to protect consumers and adhere to health regulations.