Final answer:
The minimum internal temperature for dishes that include previously cooked TCS ingredients is 165°F (74°C).
Step-by-step explanation:
The minimum internal temperature for dishes that include previously cooked TCS (Time/Temperature Control for Safety) ingredients is 165°F (74°C), which is option a).
According to food safety guidelines, TCS ingredients are foods that require time and temperature control to prevent the growth of harmful bacteria. These include foods such as meat, poultry, fish, shellfish, eggs, dairy products, cooked vegetables, and leftovers.
By cooking these dishes to a minimum internal temperature of 165°F (74°C), any potential bacteria present in the previously cooked TCS ingredients will be destroyed, reducing the risk of foodborne illness.