The center temperature of cooked food processing shall not be less than 70 degrees Celsius, and the legal basis is as follows:
Code of Practice for Food Safety in Food Service
7.4.3.1.2Foods that need to be cooked and boiled through shall be processed and prepared with the center temperature of the food reaching 70 degrees Celsius or above. For special processing and production processes, the center temperature of the food below 70 ℃, food service providers should strictly control the quality and safety status of raw materials to ensure food safety after special processing and production processes to produce finished products. Encourage food service providers to sell in accordance with the relevant requirements of this specification for consumer tips.
7.8 Food Reheating
7.8.1 High-risk perishable food cooked, stored at 8 ℃ ~ 60 ℃ conditions for more than 2 hours and did not occur sensory changes in properties, should be reheated before consumption.
7.8.2 When reheating, the center temperature of the food shall reach 70℃ or above.
Extended information:
Some of the cooking and processing management system :
1, in the production and processing process is found to have corruption and deterioration or other sensory traits of abnormal food and food raw materials, not processed and used. Water quality in line with GB?5749 "drinking water health standards".
2, cooked and processed food should be cooked and boiled through, fried food to prevent the outside of the scorched raw; the use of poultry eggs before cleaning, disinfecting shells; soybean milk, beans and other raw toxic food according to the requirements of cooked and stewed through; careful provision of shellfish, conch, and deep-sea fish entrails; frying food to avoid high temperatures, too long, remove floating food debris and the bottom of the residue at any time, frying cooking oil should not be Cooking oil for frying should not be used continuously for repeated frying. Oil left over after meals such as hot pots is prohibited from being used again for food processing.
3. Directly imported cooked food should be served in sterilized containers or tableware. Tools and equipment used for food processing operations are non-toxic and non-hazardous, marked or differentiated clearly, to separate the use of positioning storage, wash after use, keep clean.
Baidu Encyclopedia - Code of Practice for Food Safety in Catering Services