What is the core temperature that cooked food should reach to ensure safety?

Cooked food should reach a core temperature of 75 degrees Celsius to ensure safety. This temperature is critical for effectively killing harmful bacteria and pathogens that may be present in food, which can lead to foodborne illnesses. At this temperature, the risk of foodborne pathogens, such as Salmonella, E. coli, and Listeria, is significantly reduced, ensuring that the food is safe to consume.

In the hospitality and catering industry, food safety is of utmost importance, and adhering to this guideline helps ensure the health and well-being of customers. It is widely recommended by food safety authorities to use a food thermometer to gauge the internal temperature accurately, as relying on visual cues alone may not indicate whether the food is safely cooked.

Although the other temperature options are indeed safe temperatures for certain foods, they may not be sufficient for all types, particularly when dealing with poultry and ground meats, which are recommended to reach at least 75 degrees Celsius to guarantee safety.