At what temperature must poultry and dishes with TCS ingredients be cooked for at least 15 seconds?

Poultry and dishes containing time-temperature control for safety (TCS) ingredients must be cooked to an internal temperature of 165°F for at least 15 seconds to ensure food safety. This temperature is critical because it effectively kills harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry. Cooking chicken and similar products to this temperature significantly reduces the risk of foodborne illnesses, providing a safety net for both employees and customers.

Achieving and maintaining this temperature for the required duration ensures that the pathogenic microorganisms present in the food are eliminated. This is a fundamental aspect of food safety management, as poultry and dishes with TCS ingredients can harbor dangerous pathogens if not cooked properly. Thus, adhering to the temperature guidelines helps ensure health and safety standards are met within food service environments like Starbucks.