Minimum Cooking Requirements For Meat

The centre of the meat must reach one of the following temperatures for at least the time specified below:

• 60°C – 45 minutes
• 65°C – 10 minutes
• 70°C – 2 minutes
• 75°C – 30 seconds
• 80°C – 6 seconds

When reheating meat, ensure that it is piping hot all the way through and never reheat the same piece of meat more than once. If using a probe thermometer, ensure you clean the thermometer thoroughly every time it is used, always before and after inserting it into the food.