What is the minimum internal cooking temperature for TCS foods?

The minimum internal cooking temperature for TCS foods as recommended by the FDA (Food and Drug Administration) is as follows:

- Poultry: 165°F (74°C)

- Ground meats (beef, pork, lamb): 160°F (71°C)

- Whole cuts of beef, pork, lamb, and veal: 145°F (63°C) with a 3-minute rest time

- Fish and shellfish: 145°F (63°C)

- Eggs: 160°F (71°C) for eggs that will be hot held, 145°F (63°C) for eggs that will be immediately served

- Leftover foods: 165°F (74°C)

These temperatures help ensure the destruction of harmful bacteria and prevent foodborne illnesses. Using a food thermometer is essential to accurately measure the internal temperature of cooked foods.