Final answer:
d. 165°F The minimum internal cooking temperature for TCS food in a microwave is 165°F, which helps to ensure harmful bacteria are destroyed, considering the uneven heating of microwaves.
Step-by-step explanation:
The minimum internal cooking temperature for TCS (Time/Temperature Control for Safety) food cooked in a microwave is 165°F. This is due to the fact that uneven heating can occur in microwaves, potentially leaving cold spots where harmful bacteria can survive. Therefore, a higher temperature is required for safety. Additionally, it is recommended to let food stand for at least two minutes after microwaving to allow the heat to distribute evenly, ensuring that the entire dish reaches the required minimum internal temperature.
The minimum internal cooking temperature for Time/Temperature Control for Safety (TCS) food cooked in a microwave is 165°F (74°C). This ensures that the food reaches a safe temperature to kill any harmful bacteria, reducing the risk of foodborne illnesses. It's important to use a food thermometer to check the temperature of the food to ensure it has reached the minimum internal temperature.