Food Safety Temperature Guidelines
Ever wondered why your food hygiene instructor keeps banging on about temperatures? It's because bacteria absolutely love the danger zone - that sweet spot between 5°C and 63°C where they multiply like crazy. The worst culprit? 37°C, which is basically your body temperature and the perfect breeding ground for nasty bugs.
Here's what you absolutely must remember: pasteurisation happens at 57°C, which kills most harmful bacteria. But don't get cocky - different foods need different temperatures to be properly safe.
For cooking from scratch, you've got some key numbers to memorise. Beef and lamb need to hit 63°C in the centre, pork requires 72°C, and poultry (chicken, turkey, duck) must reach 74°C. Minced meat and poultry are particularly risky, so they both need that higher 74°C core temperature.
Quick Tip: Always use a food thermometer to check the thickest part of the meat - guessing temperatures is a recipe for disaster!
Reheating and holding food has its own rules too. When you're reheating leftovers, get them up to 71°C, and if you're keeping food warm for service, maintain 82°C. Your fridge should sit between 0-5°C, whilst your freezer needs to be below -18°C to properly preserve food and stop bacterial growth.
