NYC DOH Practice Exam – Comprehensive Prep Guide 2025

Question: 1 / 400

What must be ensured when handling smoked fish in food service?

It must be preserved with salt

It must be cooked before consumption

It must be kept at or below 38°F

When handling smoked fish in food service, it is crucial to keep the fish at or below 38°F to ensure food safety. Smoked fish, especially when not commercially prepared, can be susceptible to harmful bacteria and pathogens if not stored at the proper temperature. Keeping the fish refrigerated at a temperature below 38°F helps slow down bacterial growth and prevents foodborne illnesses, making it safe for consumption.

Maintaining this cold chain is particularly important because smoked fish can have a longer shelf life than fresh fish, but that does not eliminate the risk of spoilage or contamination. Therefore, effective temperature control is a key aspect of food safety protocols in food service settings, especially in New York City, where stringent health regulations apply to protect public health.

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It must be served immediately

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