Cooking & Reheating Temperatures

Where possible, it is best practice to follow manufacturers' cooking instructions as they would have tested safe cooking methods that are specific to their products. For most foods, a calibrated temperature probe can be used to check cooking has been sufficient to kill pathogens. The most common temperature and time combination used by caterers, and recommended by CCFS, is 75oC for at least 30 seconds. The full list of temperature and time combinations to ensure food is cooked or reheated properly, as advocated by the Food Standards Agency, are listed below:

• 80oC for at least 6 seconds
• 75oC for at least 30 seconds
• 70oC for at least 2 minutes
• 65oC for at least 10 minutes
• 60oC for at least 45 minutes

There are some exceptions to the rule. Whole cuts of beef or lamb (such as steaks and whole joints) can be served rare if all of the outside surfaces are cooked fully. This is because harmful bacteria does not penetrate the meat, but remains on the outside. This rule does not apply to pork or rolled joints.

Requirements for reheating differ slightly for businesses in Scotland. Here, foods must be reheated to 82oC unless this would adversely affect its quality.

Food business operators are not required to record the temperature of everything they cook, but a sample of high risk foods can demonstrate food safety requirements are being met, and what actions are taken when they are not.