A dish that contains ground poultry as an ingredient should be cooked to what minimum internal temperature?

Cold TCS foods should be stored and held for service at a temperature of 41°F or lower. And if it has been allowed to remain at a temperature above 41°F for more than 6 hours, it should be thrown out.

All foods naturally contain pathogens. Some of these pathogens are harmful to humans when ingested.
Our bodies can tolerate low levels of pathogens without getting sick. But if the levels are high, then our immune system cannot defend against them. This is why we must keep the levels as low as possible.
Science has determined that the pathogens which cause foodborne illness thrive and rapidly multiply to high levels between the temperatures of 70°F and 125°F. It has also been determined that their rate of multiplying is significantly reduced outside the temperature range of 41°F and 135°F.
The "Temperature Danger Zone" is between 41°F and 135°F. Inside this temperature range, pathogens can multiply. But outside this temperature range, their ability to multiply is significantly reduced. This is why we store foods either hot or cold until they are served.
Other sources may quote the Temperature Danger Zone as a range between 40°F and 140°F. For example, this is the range used by the United States Department of Agriculture (USDA). But for ServSafe, the Temperature Danger Zone is always 41°F to 135°F.

When a medical professional hears complaints of uncontrolled diarrhea, one of the first considerations is a foodborne illness. This is because it is so common with all types of foodborne illnesses. Other common symptoms of foodborne illness are vomiting, fever, nausea, abdominal cramps, and jaundice. When a person consumes unsafe levels of pathogens, their body tries to get rid of it. This is why diarrhea and vomiting occur. The body may also try to kill or thwart the pathogens by heating up to higher temperatures where some pathogens cannot thrive. This is a fever. Nausea and abdominal cramps are usually side effects of diarrhea and vomiting. Jaundice (yellowing of the skin and eyes) is caused by a complicated process involving the liver. This usually stems from hepatitis A which is also a foodborne illness.

E. coli can be found in the intestines of cattle. When a cow is slaughtered and rendered, the E. coli can come into contact with the rest of the meat. This is why ground beef carries the greatest risk for E. coli.

Staff should always report when they are sick, but that doesn't always mean that they need to be excluded from the establishment. In some cases, they can be restricted from working with exposed food and food contact surfaces. But if an employee has any of the following symptoms, they should not be allowed into the operation:
- Diarrhea: This is a sign that the employee may have a foodborne illness, also there is a risk of accidents that could spread the illness further.
- Vomiting: This is also a sign that the employee may have a foodborne illness and like diarrhea, there is also a risk of accidents that could spread the illness further.
- Jaundice: This is a symptom of Hepatitis A which is very infectious and can be spread through food. Also, it is caused by a virus that may not be killed by regular cooking methods. If an employee has jaundice, it should be reported to your regulatory authority.
- A sore throat with fever: This is a symptom of foodborne illness and the employee should not be allowed into the operation.
- An open wound that is bleeding or oozing: In this situation, the wound may be properly covered, and the employee is restricted to working with non-food contact surfaces. It's a case-by-case basis and the supervisor should make the call.
If the employee has symptoms of diarrhea, vomiting they should not be allowed to return to the establishment until they have been symptom-free for 24 hours and have a written release from a medical practitioner.

Cooking temperatures need to be taken from the center of the food. This is because the inner parts take longer to heat up than the outer parts. ServSafe uses the term "internal cooking temperature" instead of simply "cooking temperature" to emphasize the importance of this concept. The best place to take the internal temperature of any piece of meat is in the thickest parts because it's closest to the center. And you should always take the temperature from at least 2 different locations of the meat. When cooking any kind of food, the internal temperature should be taken from the center, not just meats. But foods that are already cooked and are being hot-held for service are different. Hot-held foods should have their temperatures taken from BOTH the center and near the surface. This is because the surface is exposed to cooler room temperatures.

A thermocouple is a thermometer with a metal probe. The sensing area is on the tip of the probe and the reading is given digitally. This is a common thermometer used to measure the temperature of both thick and thin food.
There are several types of thermometers that you should become familiar with before taking the ServSafe manager exam. And then you should become familiar with and practice using the ones that your foodservice operation has chosen.