What is the minimum center cooking temperature (in °C) normally required to ensure safety?

• A. 70
• B. 65
• C. 75
• D. 80

Answer: (C)

To ensure safety, food must be heated enough that all harmful bacteria are killed, and the center of the food is the part that matters because heat must penetrate to the core, not just the surface. The minimum centre cooking temperature normally required to achieve this safety is 75°C. Reaching 75°C throughout the food provides a reliable safety margin to kill common pathogens.

Using a thermometer to check the thickest part of the food, away from bones, is essential to verify this temperature. If the center doesn’t reach 75°C, it should be heated longer to ensure safety.

The other temperatures are either below the standard safety threshold or represent a higher level of heat than the minimum necessary, so they aren’t the best choice for describing the required minimum for safety.