Food Safety Certification Practice Test

At what temperature should shellfish be cooked to be considered safe?

1. 145°F for 15 minutes

2. 155°F for 30 seconds

3. 160°F for 10 minutes

4. 130°F for 12 minutes

The correct answer is: 145°F for 15 minutes

Cooking shellfish to a minimum internal temperature of 145°F is essential for ensuring that any harmful pathogens or bacteria are effectively killed, thereby making the shellfish safe for consumption. The specific requirement of 145°F for 15 minutes is informed by food safety guidelines, which indicate that this temperature is sufficient to eliminate risks associated with shellfish, such as Vibrio bacteria, which can lead to severe foodborne illness. Ensuring the shellfish reaches this temperature and holds it for the required duration helps maintain food safety standards, protecting consumers from potential health hazards. While other temperature options may seem plausible, they either do not reach the recommended safety threshold or do not maintain the necessary duration to ensure safety. Meeting the guidelines set by health authorities ensures that the food served is prepared safely, reducing the risk of foodborne illnesses associated with improperly cooked shellfish.