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  • Core Temperature Log Sheet

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    Evelina Stoian
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    Standard food safety guidelines recommend cooking food to an internal temperature of 80°C for 6 seconds to kill harmful bacteria. Reaching this temperature alone is not sufficient - the food must be held at or above 80°C for 6 seconds to safely eliminate bacteria. Other recommended temperature and time combinations include cooking to 60°C for 45 minutes, 65°C for 10 minutes, 70°C for 2 minutes, or 75°C for 30 seconds.

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    Core Temperature Log Sheet(1)

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    Standard food safety guidelines recommend cooking food to an internal temperature of 80°C for 6 seconds to kill harmful bacteria. Reaching this temperature alone is not sufficient - the food must be held at or above 80°C for 6 seconds to safely eliminate bacteria. Other recommended temperature and time combinations include cooking to 60°C for 45 minutes, 65°C for 10 minutes, 70°C for 2 minutes, or 75°C for 30 seconds.

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    © All Rights Reserved
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    16 views1 page

    Core Temperature Log Sheet

    Uploaded by

    Evelina Stoian
    Standard food safety guidelines recommend cooking food to an internal temperature of 80°C for 6 seconds to kill harmful bacteria. Reaching this temperature alone is not sufficient - the food must be held at or above 80°C for 6 seconds to safely eliminate bacteria. Other recommended temperature and time combinations include cooking to 60°C for 45 minutes, 65°C for 10 minutes, 70°C for 2 minutes, or 75°C for 30 seconds.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 1

    Safe Cooking Temperatures

    Standard advice is to cook food until it reaches a core temperature 80°C for 6 seconds

    To safely remove bacteria from food, you must not only cook to a high temperature, but this must be done for
    a certain period of time. When using a probe to check the temperature of your food items, it must display the
    temperature for a certain length of time - such as 80 °C for 6 seconds. Other temperature and time combinations
    are as follows:

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

    Internal/core Additional cooking


    Date Product Initials
    temperature required?

    Monday

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    Sunday

    Completed sheet
    Date:
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