Cooking temperatures of at least ___°C should normally be achieved to centre of food to ensure safety.

Prepare for the REHIS HACCP Exam with flashcards and multiple choice questions. Each question includes hints and explanations to aid your understanding. Pass your REHIS Hazard Analysis and Critical Control Point Exam with confidence!

Multiple Choice

Cooking temperatures of at least ___°C should normally be achieved to centre of food to ensure safety.

Explanation:
Reaching a high enough core temperature throughout the food is essential to safety because heat must penetrate to the centre to kill harmful bacteria that may be present. If the centre doesn’t reach enough heat, pathogens can survive even if the outside looks cooked. The standard target used in HACCP practice is at least 75°C at the centre of the food, for a sufficient time, to reliably destroy common foodborne bacteria such as Salmonella and Campylobacter. This makes 75°C the best-supported general guideline for ensuring safety across a range of foods. Lower values like 60°C aren’t reliably safe, while 70°C or 80°C aren’t the universal targets used for all foods, making 75°C the appropriate default choice.

Reaching a high enough core temperature throughout the food is essential to safety because heat must penetrate to the centre to kill harmful bacteria that may be present. If the centre doesn’t reach enough heat, pathogens can survive even if the outside looks cooked. The standard target used in HACCP practice is at least 75°C at the centre of the food, for a sufficient time, to reliably destroy common foodborne bacteria such as Salmonella and Campylobacter. This makes 75°C the best-supported general guideline for ensuring safety across a range of foods. Lower values like 60°C aren’t reliably safe, while 70°C or 80°C aren’t the universal targets used for all foods, making 75°C the appropriate default choice.

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