What is the required internal temperature for fish to ensure safety?

The required internal temperature for fish to ensure safety is 145°F. Cooking fish to this temperature is crucial because it effectively kills harmful pathogens and parasites that could be present, thus reducing the risk of foodborne illnesses. This temperature guideline is established by food safety authorities to ensure that fish is not only safe to eat but also retains its quality and texture.

Cooking fish to 145°F ensures that it is cooked through but still moist and flavorful. It’s important for food handlers to monitor cooking temperatures with a food thermometer to verify that this critical safety temperature has been reached. By adhering to this guideline, food service establishments can maintain high standards of food safety and protect customers' health.