Cooking temperatures of at least ___°C should normally be achieved at the centre of food to ensure safety.

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Study for the REHIS Food Hygiene Test. Prepare with engaging quizzes and multiple choice questions. Elevate your food safety knowledge with expert explanations. Get ready to excel in your exam!

Multiple Choice

Cooking temperatures of at least ___°C should normally be achieved at the centre of food to ensure safety.

Explanation:
Food safety depends on heating food enough to destroy harmful bacteria, which is most reliably achieved in the centre. The standard minimum core temperature to aim for is 75°C, because reaching this level in the middle ensures most common pathogens are killed, even in denser foods. A thermometer should be used to check the thickest part to confirm the centre has hit that target. If the centre is below 75°C, some bacteria can survive. Lower targets aren’t reliably safe for all foods, while higher targets aren’t necessary for safety.

Food safety depends on heating food enough to destroy harmful bacteria, which is most reliably achieved in the centre. The standard minimum core temperature to aim for is 75°C, because reaching this level in the middle ensures most common pathogens are killed, even in denser foods. A thermometer should be used to check the thickest part to confirm the centre has hit that target. If the centre is below 75°C, some bacteria can survive. Lower targets aren’t reliably safe for all foods, while higher targets aren’t necessary for safety.

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