Final answer:
The minimum internal cooking temperature for steaks/chops, ground, chopped, or minced fish is 145°F (63°C). Food should be cooked to this temperature to ensure safety and kill harmful bacteria.
Step-by-step explanation:
The minimum internal cooking temperature for steaks/chops, ground, chopped, or minced fish is 145°F (63°C).
Food should be cooked to this temperature to ensure that any harmful bacteria present in the meat or fish are killed, reducing the risk of foodborne illness. It is important to use a meat thermometer to accurately measure the internal temperature of the food.
For example, a steak or chop should be cooked until the internal temperature reaches 145°F, which can be achieved by cooking it on a grill or in an oven. Ground, chopped, or minced fish should also be cooked to an internal temperature of 145°F, which can be checked by using a meat thermometer.