Cooking food safely isn’t just about taste – it’s a legal obligation for anyone running a food business in the UK. Whether you run a café, food van, catering business, or takeaway, you must understand how to cook and reheat food to safe temperatures to avoid the risk of food poisoning.
The Food Safety Act 1990 and the Food Hygiene (England) Regulations 2013 (with equivalent versions in Scotland, Wales and Northern Ireland) require food businesses to prepare and serve food that is safe to eat. Failure to follow correct procedures can lead to prosecution, fines, or even business closure.
Understanding and applying correct cooking temperatures is a key part of food hygiene training, and essential to passing recognised food hygiene courses.
How to Cook Food to Safe Temperatures
Undercooked or raw foods are one of the most common causes of foodborne illness. Harmful bacteria such as Salmonella, E. coli, and Campylobacter can survive if food is not cooked to the correct core temperature. This applies especially to high-risk foods like:
- Poultry (chicken, turkey, duck)
- Minced meats (burgers, sausages)
- Pork
- Eggs and egg products
To ensure food is safe to eat:
- The centre of the food must be piping hot.
- Juices should run clear, especially for poultry and pork.
- There should be no pink or raw areas inside the meat.
- Use a food thermometer or probe to check core temperatures.
The safest method is to ensure food reaches a core temperature of 70°C for at least 2 minutes. However, there are other accepted time–temperature combinations that achieve the same level of bacterial kill (based on FSA guidance):
- 60°C for 45 minutes
- 65°C for 10 minutes
- 70°C for 2 minutes
- 75°C for 30 seconds
- 80°C for 6 seconds
Using a temperature probe correctly is vital. It should be cleaned and disinfected between uses to avoid cross-contamination. Food hygiene courses include training on how to do this safely.
How to Safely Reheat Food
Reheating food is not simply a matter of warming it up. You are effectively cooking it again, and that means the same safety standards apply.
As soon as food cools, bacteria can start to multiply. When reheating, the food must be heated thoroughly and evenly to kill any bacteria that may have grown. To do this:-
- Always use equipment designed for reheating, such as ovens or microwaves.
- Preheat ovens or grills before use so that food cooks evenly.
- In microwaves, stir food during heating to eliminate cold spots.
- Reheated food must reach 75°C for 30 seconds at the core.
Once reheated, food should be served immediately or kept above 63°C (the legal hot-holding temperature). Food must never be reheated more than once, as this increases the risk of harmful bacteria surviving and multiplying.
How to Check Cooked Food is Safe
The best way to check that food is cooked safely is by using a calibrated temperature probe. Here’s a safe process:
- Insert the probe into the centre or thickest part of the food.
- Wait until the temperature stabilises – don’t remove it too quickly.
- Record the temperature, especially in a commercial setting.
- Clean the probe thoroughly before and after use.
Other best practices include:-
- Following manufacturer cooking instructions where applicable.
- Keeping work surfaces and equipment clean.
- Maintaining good personal hygiene while preparing and handling food.
- Allowing food to rest if recommended – this allows the internal temperature to rise further.
Why Safe Cooking Temperatures Matter (Legally & Practically)
In food businesses, there’s a legal duty to put food safety controls in place. The UK follows a HACCP-based approach (Hazard Analysis and Critical Control Points), which includes identifying cooking and reheating temperatures as critical control points.
Failing to follow safe cooking guidance can result in:-
- Food poisoning outbreaks
- Poor food hygiene ratings
- Legal action from local authorities
- Loss of customer trust
Courses in Level 2 or Level 3 Food Hygiene provide essential training on these safety standards. They’re highly recommended and, in many cases, required for food handlers and supervisors.
Final Tips & Common Mistakes to Avoid
- Don’t guess cooking temperatures – use a thermometer.
- Don’t assume something is cooked just because it’s brown on the outside.
- Don’t reheat more than once.
- Don’t serve food below 63°C if it’s being kept hot.
Safe cooking is the foundation of a compliant food business. If you’re serious about meeting UK food safety standards, it’s worth investing in training.
Next Steps: Learn More About Food Safety
Understanding safe cooking temperatures is just one part of running a compliant food business. To go further, explore our guide to UK food hygiene training levels and find out what course is right for you or your staff.
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