the central temperature of cooked food should not be lower than 71 degrees.

the central temperature of cooked food should not be lower than 71 degrees. Food service providers should strictly control the quality and safety of raw materials to ensure the food safety of finished products made by special processing and production technology for foods with a central temperature below 71 degrees.

cooked and processed foods should be cooked thoroughly, fried foods should be prevented from being burnt inside, and excessive temperature and time should be avoided. Floating objects or bottom residues should be removed at any time, and fried edible oil should not be eaten repeatedly.