What is the minimum internal temperature for dishes that include previously cooked TCS ingredients?

The minimum internal temperature for dishes that include previously cooked Time/Temperature Control for Safety (TCS) ingredients should be 165ºF (74ºC) for 15 seconds. This temperature is critical because it ensures that any pathogens present in the food are effectively eliminated.

TCS foods are those that are particularly vulnerable to bacterial growth if not stored or cooked properly, and because they have already been cooked previously, they may still harbor harmful microorganisms. By heating them to 165ºF for at least 15 seconds, the food is kept at a temperature that is high enough to achieve effective microbial destruction, thereby ensuring food safety.

This requirement is established in food safety guidelines to protect consumers from foodborne illnesses caused by improper handling or re-serving of previously cooked ingredients, making it essential for anyone in the food service industry to adhere to this standard.