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

in order to ensure the safety of food, the minimum requirement for the central temperature of food is 75℃. To achieve this requirement, the central temperature of food needs to be lower than 61℃ but higher than 75℃. Only in this way can the fermentation of bacteria and viruses in food be avoided.

If the cooked and thoroughly cooked food meets the safety standards, the minimum central temperature should be no lower than 75℃ to ensure a more balanced taste and quality. For example, the lowest center temperature of steak served in restaurants should reach 65℃, but if you want a more perfect taste, the lowest temperature should be around 75℃.

for example, catering service providers should mark food containers, receipts or packaging with consumption reminders such as "eat as soon as possible" or mark the processing time and consumption period. The interval from cooking to eating (edible time limit) is generally 2 hours after cooking; If the central temperature of food is kept above 61℃ 2 hours after cooking (hot storage), its edible time limit is 4 hours after cooking.

Temperature requirements

Modern food safety requirements are also more stringent. The central temperature of many restaurants' food is required to be not lower than 81℃, which is also to ensure the taste and quality of food. In addition, in order to ensure the safety of food, the outside of the cooked food stool core should also have a certain temperature, such as barbecue food, and it is suggested that the minimum outside temperature should not be lower than 75℃ to ensure its safety.

in short, the central temperature of cooked food should be not lower than 75℃ to ensure food safety, and the external temperature should be not lower than 75℃. In addition, according to different foods, such as steak, the minimum central temperature can be adjusted to ensure the taste and quality of food.