Food Safety Certification Practice Test

To what internal temperature should food mixtures containing various TCS foods be cooked?

1. 145°F

2. 155°F

3. 165°F

4. 175°F

The correct answer is: 165°F

Cooking food mixtures containing various Time/Temperature Control for Safety (TCS) foods to an internal temperature of 165°F is crucial to ensure that harmful bacteria are effectively killed. TCS foods are those that require time-temperature control to prevent the growth of pathogens, such as meat, poultry, seafood, dairy, and cooked vegetables. When mixtures contain various TCS foods, the temperature requirement must align with the most critical item to ensure safety throughout the dish. Cooking to 165°F guarantees that the internal temperature is sufficient for both poultry and dishes that include ingredients requiring higher cooking temperatures, thus eliminating the risk of foodborne illness. For this reason, it's vital to use a food thermometer to accurately measure the internal temperature in the thickest part of the mixture, ensuring that it reaches at least 165°F. This practice adheres to established food safety guidelines designed to protect consumers from potential foodborne pathogens that could thrive in undercooked foods.