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Stuffing that includes fish, meat, or poultry as an ingredient should be cooked to what minimum internal temperature?

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

Stuffing made with fish, meat, or poultry should be cooked to 165°F. There is no time requirement - it only needs to reach this temperature for a moment. 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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2 years ago

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