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Are there any specific cooking temperatures required for a fishery product to be considered to be “fully cooked” or “ready-to-eat”?

April 26, 2017Cooking Fishery fully cooked Product ready-to-eat temperatures

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Are there any specific cooking temperatures required for a fishery product to be considered to be “fully cooked” or “ready-to-eat”?

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No, if the protein is coagulated throughout the product, the processor should consider it likely that some consumers will consume the product without further cooking. In this case, the cooking process should be designed to eliminate vegetative pathogens of public health concern.