What is the internal temperature threshold for cooked fish products according to McDonald's guidelines?

The internal temperature threshold for cooked fish products according to McDonald's guidelines is 71 degrees Celsius. This temperature is significant because it ensures that harmful bacteria and pathogens that may be present in fish are effectively eliminated, reducing the risk of foodborne illnesses. Cooking fish to this temperature ensures that the product is safe for consumption, maintaining both food safety and quality standards. Proper temperature control during cooking not only helps in meeting regulatory requirements but also preserves the texture and flavor of the fish, making it both safe and enjoyable for customers.