How should raw fish be stored to prevent contamination, and what internal temperature should it reach to be safe?

How should raw fish be stored to prevent contamination, and what internal temperature should it reach to be safe?

• A. Store on ice or at ≤41°F (≤5°C) and away from ready-to-eat foods; fish should reach 145°F (63°C) for 15 seconds
• B. Store at room temperature; fish should reach 165°F (74°C) for 2 minutes
• C. Store in deep freezer only; fish should reach 135°F (57°C) for 5 seconds
• D. Store in sealed plastic wrap; fish should reach 100°F (38°C) for 1 second

Answer: (D)