Final answer:
When cooking a dish with previously cooked TCS ingredients, it is important to reach a minimum internal temperature of 165°F (74°C) to kill harmful bacteria.
Step-by-step explanation:
When cooking a dish that includes previously cooked TCS (Time/Temperature Control for Safety) ingredients, it is important to ensure that the dish reaches a minimum internal temperature to kill any harmful bacteria that may have grown during storage or handling. According to food safety guidelines, the minimum internal temperature for cooked TCS ingredients should be 165°F (74°C). This temperature is considered safe to kill most bacteria, including those that could cause foodborne illnesses.
For example, when reheating a dish that contains previously cooked chicken, it is essential to make sure the chicken reaches a minimum internal temperature of 165°F (74°C). This can be measured using a food thermometer inserted into the thickest part of the chicken.
By cooking the dish to the recommended minimum internal temperature, you can ensure the safety of the food and reduce the risk of foodborne illnesses.