Page 133 - ServSafe E-Book

Cooking Requirements for Specific Types of Food

Required minimum internal cooking temperature:

165˚F (74˚C) for 15 seconds

 Stuffing made with fish, meat, or poultry

 Dishes that include previously cooked TCS ingredients

155˚F (68˚C) for 15 seconds

 Mechanically tenderized meat

 Ratites, including ostrich and emu

 Ground seafood—including chopped or minced seafood

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