What is the coldest temperature that other meats and fish must reach before they can be served?

For meats and fish to be safely served, they must be cooked to the appropriate internal temperature to eliminate harmful microorganisms. The correct temperature for other meats and fish to reach before serving is 145°F, which ensures that any potential bacteria or pathogens are effectively killed.

In the given choices, while the answer marked as 104°F is incorrect, it’s important to note that cooking at a temperature below 145°F does not guarantee food safety. The other temperatures listed, such as 150°F and 160°F, exceed the minimal safe cooking temperature but are higher than necessary for certain types of fish and meats, which can also affect texture and juiciness.

Overall, it is crucial for food handlers to ensure that meats and fish are cooked to the minimum internal temperature of 145°F to promote food safety and prevent foodborne illness.