Higher risk foods
Food poisoning bacteria can be present all the way through these high risk food and only thorough cooking will kill them. To check whether these foods have been sufficiently cooked to 75°C you need to use a meat thermometer see how.
| Higher risk foods | Safe minimum internal temperature |
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Beef, lamb, kangaroo or pork, including their livers, that are:
|
75°C in the centre |
| Poultry such as chicken, ducks, spatchcocks, capons or turkey (including their livers) either whole or minced | 75°C in the centre |
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Reheated foods such as leftovers Eggs and egg dishes, such as quiche |
75°C in the centre 72 °C in the centre (or until the white is firm and the yolk thickens) |
Other foods
The following foods will only have food poisoning contamination on the outside so make sure the surface is well browned and cook the centre to your taste. Here are suggested cooking temperatures
| Food | Cooking instructions |
|
Red meat such as beef, lamb and kangaroo in whole cuts such as steaks, chops, pieces and whole roasts. Eating these cuts of meat rare or raw may put you at risk of parasitic infection such as toxoplasmosis. |
As a guide: Well done 77°C Medium 71°C Medium rare 63 °C Leave to rest for 3 to 5 minutes.
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| Pork in whole cuts such as steaks, chops, pieces and whole roasts |
For better quality cook pork steaks and pieces to 70°C and roasts to between 70°C and 75°C Leave to rest for 3 to 5 minutes.
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| Fish fillets |
Cook to around 63°C or when flesh flakes easily
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