What is the minimum internal temperature for ground seafood, including chopped or minced seafood?

The minimum internal temperature for ground seafood, including chopped or minced seafood, is 155ºF (68ºC) for 15 seconds. This temperature is specific to ground seafood to ensure that harmful pathogens are effectively destroyed, ensuring food safety. Proteins found in seafood can harbor bacteria, viruses, or parasites, and cooking to the appropriate internal temperature reduces the risk of foodborne illness.

The choice of 155ºF aligns with food safety guidelines which emphasize the importance of cooking seafood to the right temperature to protect consumers' health. While seafood that is not ground may have different temperature requirements, the specific focus on ground seafood necessitates a slightly higher cooking temperature compared to some other types of food products. This knowledge is essential for team leaders in maintaining food safety standards in kitchen operations and ensuring customer safety at Whataburger.