ServSafe Quiz Minimum Internal Cooking Temperatures

Ground seafood, such as ground fish and shellfish, should be cooked to a minimum internal temperature of:

155°F (68°C) for 15 seconds 145°F (63°C) for 15 seconds 165°F (74°C) for 15 seconds 135°F (57°C)

155°F (68°C) for 15 seconds

Correct answer: 155°F (68°C) for 15 seconds

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