Which raw animal foods must be cooked at 145°F for 15 seconds?

The requirement for cooking raw animal foods to an internal temperature of 145°F for 15 seconds applies specifically to certain types of foods, which include raw eggs that are cooked for immediate service as well as fish. Cooking at this temperature for the specified time ensures the destruction of harmful bacteria and pathogens that may be present in these foods, making them safe for consumption.

Raw eggs, when prepared immediately for service such as in dishes like egg-based sauces or sunny-side-up eggs, need to reach this temperature to be safely consumed. Likewise, cooking fish to this temperature also effectively reduces the risk of foodborne illness, especially in preparations where the fish may not undergo further cooking processes.

The other options do not fit this specific requirement. For example, raw chicken and turkey require a higher cooking temperature of 165°F to ensure safety, while raw beef, pork, lamb, and veal primarily fall under the requirement of being cooked to a minimum internal temperature of 145°F but typically require longer times for safety, especially if being ground or processed. Therefore, option C accurately reflects the foods that must be cooked specifically at 145°F for 15 seconds.