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Guide
For a simple Australian benchmark, FSANZ gives seventy-five degrees Celsius at the centre as one safe option for cooking potentially hazardous food. Some foods and processes use validated time-and-temperature alternatives.
FSANZ says potentially hazardous food can be cooked to seventy-five degrees Celsius at the centre, or to an equivalent validated time-and-temperature combination. This broad benchmark is useful when a recipe or food-safety programme does not specify another validated process.
These foods need thorough cooking because contamination can be distributed beyond the surface. Measure the coldest central point and check several locations in large or irregular pieces.
Whole intact cuts differ from mince because contamination is generally associated with the surface. Follow current Australian guidance for the cut, preparation and diner, and remember that tenderised, rolled or stuffed meat needs different treatment.
Reheat food rapidly and measure the centre, then follow local requirements for hot holding. A surface reading cannot demonstrate that the middle has reheated adequately.
FSANZ identifies temperatures between five and sixty degrees Celsius as the danger zone for potentially hazardous food. Minimise cumulative time in that range and keep chilled food at five degrees Celsius or colder where required.
Place the probe's sensing area in the thickest or coldest part, away from bone and cookware. Stir liquids where safe, allow the display to stabilise and clean the probe between foods.
Common questions
It is a reference for target internal temperatures and holding limits. Use an Australian authority source and apply it to the correct food and process.
FSANZ presents seventy-five degrees Celsius at the centre as one cooking option for potentially hazardous food, alongside equivalent validated time-and-temperature combinations.
FSANZ describes the range between five and sixty degrees Celsius as the danger zone for potentially hazardous food.
Measure the thickest or coldest part, away from bone and the pan. Check more than one point when the food is large or uneven.
Keep exploring
Use a clean probe in the thickest part without touching bone. FSANZ recommends poultry reach at least 75°C at the centre.
A folding instant-read probe suits quick checks; a cabled leave-in unit is better for monitoring a roast without opening the oven.
A digital probe is the most versatile choice for checking internal food temperature. Choose instant-read for spot checks or a leave-in model for longer cooks.