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A dish that includes previously cooked TCS ingredients should be cooked to what minimum internal temperature?

A 165°F (74°C) for <1 second (instantaneous).

A dish that includes previously cooked TCS food as an ingredient should be cooked to 165°F. There is no time requirement - it only needs to reach this temperature for a moment. But, if you're taking previously cooked TCS food from the cooler for immediate service to a guest, and as long as it was cooked and cooled correctly, it can be served at any temperature. However, if the previously cooked TCS food will be hot-held for service it must be cooked to 165°F. Other foods that should be cooked to 165°F (74°C) for <1 second (Instantaneous):
- Poultry—including whole or ground chicken, turkey, or duck
- Stuffing made with fish, meat, or poultry
- Stuffed meat, seafood, poultry, or pasta
- Dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their required minimum internal temperatures)

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1 year ago

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1 year ago

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