According to food safety codes, which type of creatures is a restaurant chef allowed to handle?

The correct choice is based on food safety guidelines that dictate which types of creatures can be handled in a food preparation environment. Fish in an aquarium are generally seen as acceptable for chefs to handle, especially in the context of preparing seafood dishes. This can include practices such as selecting, cleaning, or filleting fish that are intended for consumption.

Handling fish correctly is crucial because they can be a common source of foodborne illnesses if not treated properly. Ensuring that chefs are trained in safe handling procedures for fish contributes to maintaining food safety standards in a restaurant.

In contrast, handling birds in cages, reptiles in terrariums, or mammals in pens typically involves regulations that may restrict direct handling in a food preparation area due to the risks associated with zoonotic diseases and cross-contamination. These animals are not usually part of standard food service practices, which is why they are less appropriate for chefs to engage with in the same context as seafood preparation. This distinction underscores the importance of following specific food safety codes that outline acceptable practices for handling food animals.