Your basket
Temperatures
What temperature should food be cooked to?
The short answer
Cook food until the centre reaches 70°C and holds it for 2 minutes, or one of the equivalent combinations, such as 75°C for 30 seconds. Check the thickest part with a clean probe thermometer.
Last checked 25 September 2026 against official guidance · see the sources.
Safe time and temperature combinations
Each of these is equally safe. The lower the temperature, the longer the centre of the food has to stay there.
| Core temperature | Hold for at least |
|---|---|
| 60°C | 45 minutes |
| 65°C | 10 minutes |
| 70°C | 2 minutes |
| 75°C | 30 seconds |
| 80°C | 6 seconds |
How to check it properly
- Clean and disinfect the probe before and after each use.
- Push it into the thickest part of the food, away from bone and the edge of the dish.
- Wait for the reading to settle, then hold it for the time in the table.
- Record the result, especially for high-risk food such as poultry, minced meat and rolled joints.
Check your probe regularly too, so you know its readings can be trusted.
Official sources
Free poster: Food Safety Temperatures
Free to download and print, in 15 languages. No sign-up.
Get the free poster →Food Safety & Hygiene for Catering: free practice course
Try the lessons and questions from our catering course for free. No card needed.
Try the free practice course →