What is the minimum cooking temperature (above) required for cooking food?

• A. 70°C
• B. 65°C
• C. 80°C
• D. 75°C

Answer: (D)

Cooking food to a high enough internal temperature is essential to kill harmful bacteria and make it safe to eat. The minimum core temperature commonly recommended is 75°C, because reaching this level at the center of the food ensures most pathogens are rapidly destroyed. Use a calibrated thermometer to check the thickest part of the food, since heat must penetrate evenly. If needed, hold at 75°C for a short time (often about 15–30 seconds) to ensure the heat reaches all portions. While higher temperatures like 80°C are also safe, 75°C is the minimum. Temperatures such as 70°C or 65°C do not guarantee safety for all foods, especially larger pieces or dishes with uneven heat distribution.