The foods shown in the above question are considered potentially dangerous because of their ability to allow the proliferation of many microorganisms that can cause food infection to those who eat them, especially when raw.
These foods should be cooked evenly, ie all parts should be heated to promote asception of all harmful microorganisms. Based on this, it was determined that fish, meat, pork and raw eggs, broken and prepared in response to the request and immediate consumer service, should be cooked to heat all parts of the food to a temperature of 145 °F or above for 15 seconds.
