Ontario Food Handler Certification Practice Exam 2025 – Your All-in-One Guide to Exam Success!

Question: 1 / 400

What temperature should leftover cooked fish be reheated to?

A minimum of 100°C (212°F)

A minimum of 60°C (140°F)

A minimum of 74°C (165°F)

When reheating leftover cooked fish, it should reach a minimum internal temperature of 74°C (165°F). This temperature is crucial as it ensures that harmful bacteria that may have developed during storage are destroyed, reducing the risk of foodborne illness. Fish can be particularly susceptible to contamination from pathogens, so following this guideline helps maintain food safety standards.

Reaching this specific temperature also ensures that the flavor and texture of the fish are preserved, making it safe and enjoyable to eat. In food safety practices, the 74°C (165°F) guideline is a standard threshold for reheating many types of previously cooked foods, reinforcing the importance of thorough reheating in safe food handling procedures.

Get further explanation with Examzify DeepDiveBeta

A minimum of 80°C (176°F)

Next Question

Report this question

Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy