What is the minimum acceptable internal temperature for a Filet-O-Fish?

The minimum acceptable internal temperature for a Filet-O-Fish is 71 degrees Celsius. This temperature is essential for ensuring that any harmful bacteria, such as Salmonella or Listeria, that may be present in the fish, are effectively killed during the cooking process, making the food safe for consumption.

The guidelines set by food safety organizations emphasize the importance of cooking fish to at least this temperature to reduce the risk of foodborne illnesses. Achieving this temperature helps ensure that any pathogens that could cause illness are eliminated, providing a safe product for customers.

In contrast, other temperature options like 69 degrees Celsius or higher values like 73 and 75 degrees Celsius, while safe for other types of food, exceed the specific requirement for the Filet-O-Fish, which has been determined based on food safety standards appropriate for fish products. This allows for a balance between food safety and maintaining the quality and moisture of the fish.