Cold-holding fish-based sushi must be kept at or below which temperature?

• A. 38 degrees
• B. 41 degrees
• C. 44 degrees
• D. 50 degrees

Answer: (B)

Keeping cold-holding fish-based sushi at 41°F (5°C) or below is required because staying at or under this temperature slows or stops the growth of harmful bacteria in fish and other ready-to-eat ingredients. This threshold is the upper limit used in food safety regulations for cold-holding potentially hazardous foods, including sushi. If the temperature rises above that limit, bacterial growth can increase quickly, raising the risk of foodborne illness.

So 41°F is the correct holding limit. Holding at a cooler temperature, like 38°F, would still be safe, but 41°F is the defined maximum allowed; temperatures higher than 41°F, such as 44°F or 50°F, would not meet the requirement and are unsafe for cold-holding sushi.