At what minimum cooking temperature must TCS food be cooked?

The minimum cooking temperature for TCS (Time/Temperature Control for Safety) foods is established to ensure that harmful pathogens are effectively eliminated. Cooking TCS foods to a minimum of 165°F is essential because this temperature sufficiently reduces the risk of foodborne illnesses commonly associated with undercooked poultry, stuffed meats, and certain other dishes that contain these ingredients.

When food is heated to this temperature, it allows for the rapid destruction of bacteria such as Salmonella and E. coli, which can cause serious health issues if ingested. This standard is crucial in food safety protocols to protect consumers and to minimize the risk of foodborne outbreaks in establishments that serve the public.

Choosing a temperature lower than 165°F exposes TCS foods to the risk of not reaching a safe internal temperature, leaving them susceptible to pathogens that could survive, thus compromising food safety.